If you're a fan of the Zuppa Toscana at Olive Garden, then you should try your hand at making your own at home!
Making it in a slow-cooker is even better; easy to do, and the flavors meld beautifully.
Slow-cooker Zuppa Toscana by Mama Steph
1 pound ground Italian sausage, browned and crumbled
5-6 slices of bacon, cooked, cooked and crumbled
4 cups chicken broth
1 1/2 cups water
4 medium potatoes (about four cups, peeled and cubed)
2 large or 3 small cloves of garlic, minced, or 2 teaspoons jarred minced garlic
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1.5 cups heavy cream
4 cups chopped kale or baby kale, or baby spinach leaves, chopped
Add all ingredients except kale and cream to slow cooker set to low heat. Cook for 6 to 7 hours.
Add the kale to the soup after that time has passed, and push it down into the soup. Cover and cook for 30 minutes more.
Finally, add the heavy cream to the soup, stirring in. Allow to heat through, for another 15 minutes or so.
Serve with a sprinkling of chopped bacon and kale leaves, or Parmesan cheese, if desired.