We were at an Olive Garden in Winnipeg last month, and ordered the Zuppa Toscana. I make a lot of homemade soup, but I had never thought of using Italian sausage and greens in it before, so I was inspired to make this soup at home. Whenever we really like a recipe at a restaurant, we usually search the internet for copycat versions, and this soup certainly has plenty of copycat recipes. I used this one as my starting point, and then adapted it to suit my tastes.
1 lb. spicy Italian sausage
1 onion, diced
4 c. chicken broth
2 c. water
3 large russet potatoes, peeled and sliced
2 c. baby spinach, chopped
1 c. whipping cream
Brown sausage and onion and set aside. Drain off any fat, then pour in broth and water and bring to a boil. Add potatoes and boil until cooked. Stir in spinach and add sausage and onion back to the pot. Stir in cream and heat through.