Zuppa Toscana Soup

I made this for a party the other night and everyone wanted to recipe. This is a great soup for those who have not had it , you must try it!

Olive Garden Zuppa Toscana COPY

Serves 6

1 lb. ground  Italian Sausage

2 large  Potatoes sliced in half, and then in 1/4 inch slices

1 large Onion, chopped

1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon). or 6 slices of bacon crumbled

3 cloves garlic minced

2 C. Kale or Swiss chard chopped

2 Tbs.Chicken base

1 qt. Water

1/3 C. Heavy Whipping Cream

Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels and cut into slices.

Place onions, potatoes, chicken base, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.

ENJOY!

Zuppa Tuscana

This soup is a copy cat from the Olive Garden.  It has become a family favorite at our house.  We hope you like it.

Ingredients

1 lb. Italian Sausage
1 large onion chopped
3-4 large russet potatoes sliced with mandolin
2 cloves garlic minced
2 cups fresh kale
1 cup heavy cream or half and half
1 1/2 quart chicken broth
6 slices of bacon cut into small pieces (optional)

Cook sausage and onion.  Drain. Pour back into pot.  Add chicken broth, potatoes, garlic and bacon to sausage and onion mixture.  Cook until potatoes are done.  Salt and pepper to taste.  Turn to low and add kale and cream.  Serve with bread.

Enjoy!