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.  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.  Season it with salt and pepper.


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