Sausage and Potato Soup (OR Copy-Cat Zuppa Toscana!)

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So, we really like soup during the winter. One of my husbands favorites is to go to Olive Garden and have the “Soup, Salad, and breadsticks” for lunches or dinners. The problem is, you can’t do it too often because of 1-calories, 2-cost… you gotta tip too! So, I’ve been looking up recipes for some of the dishes… and soups were my first stop! Soups seem to be pretty easy for me to try and recreate. And… so far, are turning out AWESOME!

This is my take on the Copy-Cat Zuppa Toscana. The only change I could recommend, is to possibly use kale instead of spinach, especially if you are going to freeze and reheat, it will hold up MUCH better than baby spinach!

INGREDIENTS

  • 2 slices cooked nitrite/nitrate free bacon, diced
  • 1/2 lb. all natural (no nitrites/nitrates!) Italian Sausage
  • 1 tablespoon olive oil
  • 1 tsp minced garlic
  • 1/2 onion, diced
  • 3 cups low sodium organic chicken broth
  • 2 yukon gold potatoes, peeled and chopped
  • dash of cayenne pepper
  • 1/4 tsp rubbed sage
  • 1/4 tsp oregano
  • salt and pepper to taste
  • 1 1/2 cups baby spinach (roughly chopped w/out stems)
  • 1 cup half&half
  • shaved parmesan as a garnish
  • Kosher salt and freshly ground black pepper, to taste

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INSTRUCTIONS

  • Heat a large skillet over medium high heat. (I cook my bacon in the microwave… if you don’t, cook it in this skillet first)
  • Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
  • Bring to a LOW simmer and add the spices (cayenne, oregano, sage, salt and pepper to taste)
  • Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in half&half until heated through, about 1 minute; season with salt and pepper, to taste.
  • Serve immediately, garnished with bacon and parmesan.

ENJOY!!! It’s a good one! This one had the saltiness and spice of the bacon and sausage combined with the creaminess of the half&half and the crunch of that baby spinach… mmmm!!!! If you put kale in as a substitute, that would add such a good texture as well! AMAZING! Saving this one for sure!

And now, for the quote of the day:

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One thought on “Sausage and Potato Soup (OR Copy-Cat Zuppa Toscana!)

  1. Pingback: Sausage and Potato Soup (OR Copy-Cat Zuppa Toscana!) | FrugalFitMomma

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