I don’t know about you all, but I love a good soup when it’s raining and cold outside. Seattle has been having some amazing weather lately, but the rain came back so I just had to make soup. I thought of Zuppa Toscana because I received some kale in my CSA box this week and I love this Olive Garden soup. It’s just so tasty and cozy. I got the basic recipe from here: http://www.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298 and I’ve altered it throughout the years I’ve been making it. Here’s my take on this copy cat recipe!

Ingredients:

• 1lb Italian sausage (I use mild sausage, hot is more original to the restaurant taste)
• 3 large russet potates, skin on and cut into 1/2″ pieces
• 1 small onion, chopped
• 3-4 strips of bacon, cut into small strips
• 4 minced cloves of garlic
• 1/2 to 1 tsp red pepper flakes (depending on your preference, I do 1/2 tsp though)
• 3 cups Kale, washed, taken off the stalks, and cut into ribbon like strips
• 32 oz chicken broth
• 2.5 cups water
• 1 1/4 cup half and half

Remove the casings from the sausage and brown in a skillet or enamel dutch oven. Pull the sausage out once cooked through. Add in the onions and then toss in the sliced up bacon and cook until crispy. Then add in the potatoes (make sure to keep the skin on! It adds texture and flavor that this soup needs). Once your potatoes are in, put in the chicken broth, minced garlic, red pepper flakes, and water and boil for about 30 mins until the potatoes are tender. Once the potatoes are tender add in the kale, half and half. Simmer 15 mins until kale is tender as well and voila – you’re done! Serve with some crusty bread and you have a warm, hearty dinner.