Zuppa Toscana Soup (Olive Garden Clone)

Recipe by Chef Wahoo
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring chicken stock and water to a light boil and add potatoes.
  • In a skillet (preferably cast iron or enameled cast iron) cook bacon until somewhat done and remove (but do not add bacon to the soup, save for a BLT or something).
  • Sauté the onion in the bacon rendering until almost caramelized (golden color).
  • Remove and put in boiling stock.
  • In the same skillet add olive oil and cook Italian sausage (with casings removed).
  • Add garlic with the sausage and cook until sausage is done and the consistency of ground hamburger meat.
  • Add mixture to the stock.
  • By this time check to see if potatoes are cooked by trying to squish them on the side of the stock pot.
  • When they are done reduce heat and add cream and Swiss chard, salt, anise, red pepper, black pepper.
  • Serve with garlic bread or corn bread (or even better an herbed Parmesan corn bread).
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