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Home | Soups | Olive Garden Zuppa Toscana II
Olive Garden Zuppa Toscana II
Notes:
This is my personal recipe for this. You may wish to add about a half teaspoon of fennel to this for an added taste.
Ingredients:
1 lb. Italian Sausage
2 large Russet Baking 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)
2 cloves garlic minced
2 C. Kale or Swiss chard chopped
2 cans Chicken Broth
1 qt. Water
1 C. Heavy Whipping Cream
Preparation:
Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels and cut into slices.
Place onions, potatoes, chicken broth, 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.
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