I had such great success with finding a good copycat for the Chicken & Gnocchi soup that I always order, I figured I would try to find one for the Zuppa Toscana that Jayme and Raley love so much. I didn't have to look far! I found a great one on Two Peas & Their Pod. I made it last night with just a couple changes to their recipe. It was a big hit with Jayme and Raley and I loved it (not so much the sausage but the flavor was amazing). Clay wasn't a big fan, but I did not expect him to be. Pattie liked the broth portion of the soup too.
1 1/2 tsp red pepper flakes **
1 large white onion, diced
4 slices bacon, chopped
3 cloves garlic, minced
8 cups chicken broth
2 cups water
1 cup heavy cream
3 large Russet potatoes, peeled and chopped
3 cups Kale, washed and roughly chopped (I used spinach instead)
**I left this out because the sausage is almost too spicy for me. I'm a wimp!!
In a medium skillet, saute the Italian sausage with red pepper flakes (if using). Drain excess fat and set aside.
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