Olive Garden Copycat Zuppa Toscana

 

src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3B80IUYbCOFrsoWhC7N82Wuqns1OfogE16L6YG0S3D8UqTIpKmqkWyW8x4-LG5qbZIoz_TaRMRunkY-rpY1GFCDSY_JZTXIXcDttMJwwrDpNKoNeCZCV5ytHjQ87R9jAAbdOHY9qmfcw/s1600/picRb75j9+(Large).jpg">This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.

Ingredients:

• 1 lb Italian sausage (I like mild sausage)
• 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
• 1 large onion, chopped
• 1/4 cup bacon bits (optional)
• 2 garlic cloves, minced
• 2 cups kale or 2 cups swiss chard, chopped
• 2 (8 ounce) cans chicken broth
• 1 quart water
• 1 cup heavy whipping cream

Directions:

1. Chop or slice uncooked sausage into small pieces.
2. Brown sausage in your soup pot.
3. Add chicken broth and water to pot and stir.
4. Place onions, potatoes, and garlic in the pot.
5. Cook on medium heat until potatoes are done.
6. Add bacon.
7. Salt and pepper to taste.
8. Simmer for another 10 minutes.
9. Turn to low heat.
10. Add kale and cream.
11. Heat through and serve.

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