This is an approximation of the “Zuppa Toscana” soup they serve at Olive Garden. It’s sooo goood, and really easy to make.
1 lb. spicy Italian Sausage – crumbled
1/2 lb. smoked bacon – chopped
1 qt water
(2) 14.5 oz cans chicken broth
2 large russet potatoes – cubed
1 medium onion – sliced
2 garlic cloves – crushed
2 cups chopped kale or swiss chard
1 cup heavy whipping cream
salt and pepper to taste
In a skillet over medium-high heat, brown sausage, breaking it into small pieces as you fry it. Â Drain and set it aside.
Do the same with the bacon.
Place water, broth, potatoes, garlic and onion in a pot. Simmer them over medium heat until the potatoes are tender.
Add the sausage and bacon to the pot. Simmer for 10 minutes.
Add kale and cream to the pot. Â Season it with salt and pepper.
Serve.