Olive Garden Zuppa Toscana Soup
1 pound 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
2 cloves garlic minced
2 cups kale or swiss chard chopped
2-14.5 ounce cans chicken broth
1 quart water
1 cup heavy whipping cream
Bake sausage in a 300-degree oven 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 tender.
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.
Makes 8 Servings
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