This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.
- 1 lb Italian sausage (I like mild sausage)
- 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
- 1 large onion, chopped
- 1⁄4 cup bacon bits (optional)
- 2 garlic cloves, minced
- 2 cups kale or 2 cups swiss chard, chopped
- 2 (8 ounce) cans chicken broth
- 1 quart water
- 1 cup heavy whipping cream
- Chop or slice uncooked sausage into small pieces.
- Brown sausage in your soup pot.
- Add chicken broth and water to pot and stir.
- Place onions, potatoes, and garlic in the pot.
- Cook on medium heat until potatoes are done.
- Add bacon.
- Salt and pepper to taste.
- Simmer for another 10 minutes.
- Turn to low heat.
- Add kale and cream.
- Heat through and serve.