by THEYUMMYBOWL
My take on Olive Garden’s famous Zuppa Toscana! This one-pot soup comes together in under 30 minutes with simple ingredients yet bold, comforting flavors.
Cook chopped bacon until crispy, then set aside. Remove excess fat, leaving some to brown the sausage. Set sausage aside.
Melt butter in the same pot. Cook onions until golden, then add garlic and sauté for 30 seconds. Add olive oil if needed.
Pour in broth, water, salt, and pepper. Bring to a boil, reduce heat, add potatoes, and cook until fork-tender, about 10-12 minutes.
Return sausage, add kale, and simmer for 2 minutes. Stir in cream, bring to a light boil, and simmer for 1-2 minutes.
Remove from heat and serve with parmesan and bacon crumbles.