Zuppa Toscana (Olive Garden Copycat)

By polloazul

Ingredients

• 1 lb hot Italian sausage, casing removed
• 1/4 cup chopped bacon (optional)
• 1 medium onion, chopped
• 3 cloves garlic, finely chopped
• 2 cups chicken stock
• 1 quart water
• 2 large russet potatoes, sliced 1/8 inch thin, cut in triangles
• 4 cups fresh roughly chopped kale, tough stems removed
• 1 cup cream or whole milk

Details

Adapted from eclecticrecipes.com

Preparation

Step 1

Preheat a large soup pot. Drizzle with olive oil. Add sausage and chopped onion. Brown sausage will breaking it up with a spoon.

When sausage is done, add garlic and saute for 2 - 3 minutes more. Then add chicken stock and water. Add potatoes and bring to a boil. Boil for about 10 - 15 minutes, or until potaotes are tender.

Add kale and let it wilt in the soup. Turn soup to a simmer and add cream. Heat though, but don't bring to a boil again.