Olive Garden Zuppa Toscana with fresh artisan bread and salad

MONDAY
Olive Garden Copycat Zuppa Toscana
Time 90 minutes
Serves 46


Ingredients
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1 Lb. Italian sausage
2 large Russet baking potatoes, sliced in half, and then in 1/4" slices.
1 large onion chopped
1/2 can oscar meyer bacon bits (or crumbled fresh cooked bacon)
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream
How to make it
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Brown sausage and crumble. Drain and set aside.
Place onions, potatoes, chicken broth, water, garlic in pot and cook on medicum heat until potatoes are done.
Add sausage and bacon
Salt and pepper to taste
Simmer for another 10 minutes
Turn to low heat
Add Kale and cream
Heat through and serve

Serve with salad and bread

The Result?

As usual this was a hit! It's always great when you can make a dish with some pretty cheap ingredients and get so much out of it! This time I did use light cream because I was trying to cut down on the fat. Also unfortunately we had no more italian sausage, only kielbasa so it did adjust the taste of the soup. Still turned out good though!