{creamy zuppa toscana soup}

First off, if you are a Kaia girl, don’t even look.  This is not, by any means a healthy recipe.  Let’s just say this recipe found me:)  Unfortunately right smack dab when I started BRIK.  It’s been on my brain ever since.  So, of course I made it.  Think heavy cream + bacon.  Two words that have not been in my vocabulary in the last couple months.  OMG…it’s so bad, in a yummy way.  If you’re an Olive Garden customer, then you’ve seen this on their menu.  Check it out peeps…..


Here’s what you’ll need:

  • 4 slices bacon, diced
  • 1 pound spicy Italian sausage
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 4 cups chicken broth
  • 3 russet potatoes, peeled and thinly sliced
  • 3 cups baby spinach
  • 1 1/2 cups heavy cream
  • salt + pepper

Cook bacon over medium heat until brown + crispy, about 8 minutes.  Transfer to a paper towel lined plate.

In  same pan, cook sausage making sure to crumble as it cooks, 10 minutes.  Drain + set aside.

Heat olive oil in stockpot over medium heat.  Add garlic + onion, cook until translucent, about 3 minutes.  Stir in chicken broth and bring to a boil.  Add potatoes and cook until tender, about 10 minutes.

Stir in sausage + spinach.  Once spinach begins to wilt, stir in heavy cream + salt + pepper.

Garnish each bowl with bacon.  Serve with crusty french bread.  Enjoy!!

There you have it – Olive Garden Copycat Creamy Zuppa Toscana Soup.  Leftovers are even better, if you ask me.  Thank you Damn Delicious for the delicious recipe.

Better go to the grocery store asap!!


xoxo stacyb

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