Hearty and flavorful, this copycat Zuppa Toscana based on Olive Garden's delicious recipe is a rich and filling soup made a little lower in fat and calories. It is the perfect blend of potatoes, spinach, sausage, and a creamy broth. Serve it with a fresh baguette for dipping and you don't need any other sides for a complete meal.
1lbItalian turkey sausage, removed from casings and cut into bite size pieces
1large onion, diced
6turkey bacon slices, cooked and chopped
1cuphalf and half
3large potatoes, peeled and diced
10ozpkg. frozen chopped spinach, or fresh equivalent - about 2-½ cups chopped
4tablespoonParmesan cheese for garnish
Sauté Italian sausage and onion in a large pot until sausage is cooked through and onion is tender.
Add bacon and garlic and sauté until garlic is slightly tender, about 2 minutes.
Add chicken broth and bring to a boil.
Add potatoes and spinach, turn heat to low, and simmer for 30 minutes.
Add half and half and cook until just heated.
Serve garnished with Parmesan cheese.
To make a vegetarian version, use Beyond Sausage Hot Italian, omit the turkey bacon, and use vegetable broth in place of chicken broth. If you like the smoked flavor of cured meat without the meat itself, add a drop of liquid smoke to the soup (a little of this goes a long way).