Souper Sunday Series: Zuppa Tuscana

Tonight I made my favorite soup from Olive Garden: Zuppa Tuscana, a creamy potato and sausage soup. My recipe is a bit different from the ones found on Copykat and such.

Ingredients

3 Large Russet Potatoes, sliced
1 lb Italian Sausage
6 slices of Bacon
1 Large Onion, diced
1 1/2 tbsp of minced garlic
2 cups of Baby Spinach
2 cups of Chicken Broth
1 1/2 quarts of Water
1 cup Heavy Whipping Cream
Salt
Pepper
Cayenne






Directions

1. Fry bacon until crispy, reserve bacon drippings.
2. Add 1 tsp of bacon fat back into pan, and brown sausage, season with salt and pepper. Store sausage in a bowl.
3. Add 1 tsp of bacon fat back into pan, add onions and cook over medium heat for 4 minutes. Add Potatoes and cook for another 3 minutes. Add garlic and cook for another 3 minutes or until Potatoes soften.
4. In a soup pot, add chicken broth and water, add sausage and bacon. Heat till simmering. Season to taste with salt, pepper, and cayenne (careful!)
5. Add potato/onion/garlic mixture, simmer for 10-15 minutes.
6. Skim the fat the rises to the top, it can discolor the soup but it tastes so good!
7. Turn heat to low, add baby spinach, slowly add in whipping cream, and stir well.
8. Heat through and serve! 

The Olive Garden recipe uses Kale or Swiss Chard but the price and amount you get in the Produce section in my grocery is outrageous!  The spinach is softer and really goes well with the soup!