Zuppa Toscana (Olive Garden)

(from graeruby’s recipe box)

Source: Copy Cat or something (from RecipeThing user nick)

Ingredients

  • 1 lb. spicy Italian sausage - crumbled
  • 1/2 lb. smoked bacon - chopped
  • 1 qt. water
  • (2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
  • 2 lg. russet potatoes - scrubbed clean, cubed
  • 2 garlic cloves - peeled, crushed
  • 1 med. onion - peeled, chopped
  • 2 cups chopped kale OR Swiss chard
  • 1 cup heavy whipping cream
  • salt and pepper - to taste

Directions

  1. In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.

  2. In a skillet over medium-high heat, brown bacon; drain, set aside.

  3. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.

  4. Add sausage and bacon to pot; simmer for 10 minutes.

  5. Add kale and cream to pot; season with salt and pepper; heat through.

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