Zuppa Toscana (Olive Garden copycat)
Servings: 4-6
1 lb Italian sausage (mild, medium or hot)
3 large russet baking potatoes, sliced in half, and then in 1/4 inch slices (unpeeled)
1 large onion, chopped
1⁄4 cup bacon bits (optional)
2 garlic cloves, minced
3 cups kale or 2 cups swiss chard, chopped (veins removed optional)
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
3 large russet baking potatoes, sliced in half, and then in 1/4 inch slices (unpeeled)
1 large onion, chopped
1⁄4 cup bacon bits (optional)
2 garlic cloves, minced
3 cups kale or 2 cups swiss chard, chopped (veins removed optional)
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Chop or slice uncooked sausage into small pieces. Brown sausage in your soup pot. Add chicken broth and water to pot and stir. Place onions, potatoes, and garlic in the pot. Cook on medium heat until potatoes are done. Add bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.
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