Making soup in the middle of a SoCal 75 degree winter isn't always the favorable option. However, I was
itching to try this recipe, and the temperature kept rising all week. Finally, I had to cook the ingredients before worrying about freezing the meats and losing out on my momentum, so I finally broke down and made my Zuppa Toscana.
This is a copycat recipe from Olive Garden. It was pretty simple to make, super filling, and pretty much spot on. The only difference I made was using 1 qt. of broth and 2 c of water, and not vice versa. I would have used all low sodium broth, but ran out! Oh, also? I threw the bacon back in at the end. The recipe didn't call for you to do anything with it other than make grease, but I thought "why waste it?"
Sorry, not much to say about this one except for try it, because it's yummy.
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