Olive Garden Zuppa Toscana Copycat Recipe

Our first big blizzard is due to roll in sometime tomorrow night or early Wednesday morning.  We have removed everything from the patio and are prepared to hunker down for our holiday storm. Snow brushes and ice scrapers have been deposited into everyone's vehicles and inventory of scarves, hats, mittens and gloves have been completed.

I have been in denial for weeks about winter coming.  The weather has been nice, but crisp...sunny, but a breeze and chill in the air.  Yet, I still keep wearing my capri jeans, light sweaters and flats, thinking I am in the middle of July somewhere on vacation.  I come home freezing and yet, still in denial.  

Last night I reorganized my "summer into fall, into now winter wardrobe" preparation.  Dansko shoes are polished up and ready to hit the snow.  Thick sweaters are hung in closet and ready to be wrapped in my favorite pashmina scarves.  Winter coats have been retrieved from the basement storage and replaced with our light rain jackets until next Spring.

Another way to keep toasty warm is this unbelievably awesome soup.  I saw it on Pinterest and thought it looked really good.  I have been to quite a few Olive Gardens and never heard of this soup, which surprised me because I thought I knew their menu fairly well.  Olive Garden is one of my mom's favorite restaurants.  She loves the family style never ending salad and their accompanying dressing.  (I of course, love the unlimited breadsticks...have your tried dipping them in a side dish of their Alfredo sauce? Pure addiction!)

Olive Garden Zuppa Toscana Copycat Recipe

Courtesy of www.damndelicious.net

4 slices bacon, diced

1 pound spicy Italian sausage, casing removed

1 Tbl 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 and pepper, to taste

Heat a large skillet over medium high heat.  Add bacon and cook until brown and crispy, about 6-8 minutes.  Transfer to a paper towel-lined plate; set aside.

Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.

Heat olive oil in a large stockpot or Dutch oven over medium heat.  Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.  Stir in chicken broth and bring to a boil.  Add potatoes and cook until tender, about 10 minutes.

Stir in cooked sausage and fresh spinach until spinach begins to wilt, about 1-2 minutes.  Stir in heavy cream until heated through, about 1 minutes; season with salt and pepper, to taste.

Serve immediately, garnished with bacon.  Pairs great with a Pinot Grigio and a  rustic baguette. 

Stay warm my friends!

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Three Years Ago: World's Best Lasagna