Olive Garden Zuppa Toscana Soup

I've been making this copy cat recipe of Olive Garden's famous Zuppa Toscana Soup since 2002. It never fails to satisfy any warm soup cravings and is uniquely different from your typical potato  soup or stew.  This flavorful meal is simple to make and goes along great with fresh French bread and a side salad.  

Olive Garden Zuppa Toscana Soup

1 lb. Italian sausage
5 slices bacon, cut into bite-sized pieces

3-4 medium potatoes, peeled & diced
1/2 large onion, chopped
2 cloves garlic, minced (or use 1 tsp.garlic powder)
2 cans (14.5 oz) chicken broth 

1 quart water

1 cup heavy whipping cream
2 cups kale, roughly chopped(could substitute spinach)

salt & pepper

red pepper flakes (optional)

In a large soup pot, cook diced bacon until crisp, drain some of the grease. Add Italian sausage and diced onion to the soup pot and cook until sausage is done. Add potatoes, chicken broth, water, and garlic to the pot. Cook on medium heat until potatoes are done...about 10 minutes. Turn to low heat and stir in the kale and cream. Heat through and serve. Add salt, pepper and red pepper flakes, to taste. 

Chicken Pot Pie Soup

One of my favorite dinner recipes is always some type of soup!!! I tend to make more soup recipes in the fall and winter....and any time it is cloudy, windy or it rains! I will find any excuse to make a warm bubbly soup and I especially like trying new versions. I once saw a recipe online for "crockpot chicken pot pie soup" and thought it sounded unique. Although when I actually reviewed the recipe it was only milk, veggies and cream of chicken soup. I've been determined to create an easy but delicious soup recipe that gives you the creamy taste of chicken pot pie with the convenience of a thrown together soup. I'm proud to say (after 4 attempts) that I finally have a recipe that the whole family loves and is the perfect blend of belly warming comfort food.   

 Chicken Pot Pie Soup

1 rotisserie chicken (either Family Size or Regular), remove skin and then cut meat into bite sized pieces

2 (32 oz.) boxes Chicken broth

4 potatoes, peeled and diced

1 bag (12 oz.) frozen peas & carrots

12 oz. frozen egg noodles (use 1/2 of a 24 oz. bag)

1 pint Half & Half 

1 teaspoon dried Thyme

1/2 teaspoon dried Parsley

Salt & Pepper, to taste

In a large stockpot, pour in chicken broth and bring to a boil. Stir in diced chicken, potatoes, peas & carrots, and noodles.  Simmer on low heat for 15 to 20 minutes until noodles & potatoes are tender.  Add Half & Half, thyme, parsley and salt & pepper to taste. Simmer on low for another 5 minutes until warmed through. Serve immediately.