A few years ago when I worked outside of the home one of my head managers came and took me to lunch. I had been to the Olive Garden many times but was like most of us and stuck to my usual menu choice when she introduced me to the yummy goodness that is Olive Garden’s Zuppa Toscana soup.
On an endless soup and salad offer I can easily get soup wasted on this. Unfortunately we’re not huge Olive Garden fans so I can’t remember the last time I’ve been there, so when I came across this recipe on Pinterest I couldn’t wait to try it and it didn’t disappoint.
Minimal ingredients but just a little chopping and prep intensive, however we were able to eat off of it for about 3 days. If you don’t eat pork you can easily remove cooking the bacon or substitute with turkey bacon.
I did a little tweaking to the original recipe as she added spinach and I opted to put kale in ours just as Olive Garden does
The remaining ingredients were a few spices to taste, Italian sausage, cream and broth. Super easy and extra filling. I cooked this on a Thursday and paired with grilled cheese sandwiches.
4 slices bacon, diced
1 pound spicy Italian turkey sausage, casing removed
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 russet potatoes, peeled and thinly sliced
3 cups baby spinach
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste
1. Remove casing from Italian sausage add to the skillet and cook until browned. When cooking make sure to crumble the sausage as it cooks. Once cooked drain excess fat and set sausage aside.
2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender
3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. ( This step is optional, the bacon will be used as a garnish)
4. Stir in sausage and kale until kale turns tender ( 3-5 minutes). Once the kale is tender stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately, garnished with bacon