Zuppa Toscana: Take Two

About a year and a half ago, a friend from church taught a group of us how to make a copycat Olive Garden Zuppa Toscana. I loved Lindsey’s version and found it to be a little lighter and probably a whole lot healthier than Olive Garden’s famous soup. Which is good. So for a long time, I made Lindsey’s soup. But a few days ago, I had a craving for something rich and meaty, and something with a little heat on it. I also happened to have everything on hand to make Zuppa Toscana, AND I had three leftover garlic bread sticks from the night before when we had eaten at Olive Garden (but had NOT had the soup), so I got to cooking. This time, I changed it up a little, doubling some of the ingredients and adding a few others. And I really think this fits us better, because it has a little zip to it, and we are a zippy duo.

So I present to you …

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