This delicious Zuppa Toscana 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 Bullion Kale Navy Beans Half And Half
Rinse but don't peel potatoes. Poke with a fork several times and cook in the microwave for 9-12 minutes or until potatoes are softened on all sides. Chop cooked potatoes into bite-sized pieces and set aside.
Chop and cook bacon in a large dutch oven over high heat until edges are crispy. When done, remove bacon to a plate. Drain excess bacon fat from pan and return unwashed pot to the stove. Keep heat on high.
Cook sausage along with cayenne pepper and diced onion in the dutch oven for 5 minutes. Add garlic and cook until sausage is browned. Add cooked bacon, 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.