“Zuppa Toscana”

This delicious soup, made popular by Olive Garden, features bacon, kale, beans, rustic potatoes, and flavorful sausage in a rich and lightly creamy chicken broth.

Bacon Breakfast Sausage Cayenne Pepper Onion Minced Garlic Russet Potatoes Chicken Broth Chicken Bouillion Kale Navy Beans Half And Half


Rinse but don't peel potatoes. Poke with a fork several times each and place in the microwave.  Cook for 9-12  minutes until softened. Chop cooked potatoes into bite-sized pieces and set aside.

While potatoes are in the microwave, cook chopped bacon over high heat for 10 minutes. Set aside cooked bacon on a plate.  Drain excess fat and return unwashed pot to the stove. Keep heat on high.

Add sausage to dutch oven along with cayenne pepper and diced onion. Cook for 5 minutes. Add minced garlic  then cook for an additional 1-2 minutes or until sausage is browned.

Add bacon to pot along with chicken broth, chicken bullion, kale and drained navy beans.  Bring to a boil. Once boiling, stir in half and half. Then remove from heat and serve.


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