Zuppa Toscana

THURSDAY
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

I have made this so many time I can almost (not quite there yet) make this without the recipe!
I love this meal simply because it makes so much and then I can freeze the remaining leftovers for a quick meal later!