OLIVE GARDEN ZUPPA COPYCAT RECIPE

It’s 10x better and easier to make than the original. With Italian sausages, potatoes, spinach, and bacon!

Ingredients

• Four slices bacon diced
• 1 pound spicy Italian Sausage, casing removed
• Olive oil one tablespoon
• Three cloves garlic, minced
• One sweet onion, diced
• 4 cups chicken broth
• Peeled and cubed russet potatoes in 1-inch pieces
• 3 cups baby spinach
• 1 cup heavy cream
• To taste, add Kosher Salt and freshly ground Black Pepper

Instructions

• Heat a large stockpot Dutch Oven on medium-high heat. Add the bacon and cook for 6-8 minutes until crispy and brown. Drain excess fat and reserve two tablespoons of the stockpot. Transfer to a plate lined with paper towels.
• Cook the Italian sausage until it is browned (about 3-5 minutes), crumbling the sausage while cooking. Drain excess fat and reserve two tablespoons of the liquid in the stockpot.
• Stir frequently and add the garlic and onion. Cook until onions are translucent (about 2-3 minutes).
• Stir in potatoes and chicken broth. Bring to a rolling boil, reduce heat, and simmer for about 10 minutes until the potatoes are soft.
• Stir in spinach for 1-2 minutes until it wilts. Stir in heavy cream and heat through for about 1 minute. Season with salt and pepper to taste.
• Serve immediately with garnished bacon.