SOUP RECIPES | Zuppa Toscana Soup {Olive Garden Copycat Recipe}

Zuppa Toscana Soup {Olive Garden Copycat Recipe}


Ingredients:
2 tsp olive oil
1 lb Italian Sausage (casings removed if necessary)
4 oz bacon (about 4 slices), diced into small pieces*
1 cup chopped yellow onion (about 1 small onion)
3 (14.5 oz) cans low-sodium chicken broth
2 cups water
1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices
1 1/2 tsp granulated sugar
1/2 tsp fennel seeds, crushed (optional)
etc


Instructions:
  • Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.
  • Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside.
  • Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.
  • etc
  • etc

  • For Full Instruction: cookingclassy.com

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