Zuppa Toscana Soup

By á-32

Ingredients

• 1 lb. Italian Sausage
• 2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
• 1 large Onion, chopped
• 1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
• 2 cloves garlic minced
• 2 C. Kale or Swiss chard chopped
• 2 (14.5 ounce) cans Chicken Broth
• 1 qt. Water
• 1 C. Heavy Whipping Cream

Details

Servings 8

Preparation

Step 1

Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.

Additional Notes:
You may wish to add about a half teaspoon of fennel seeds to this for an added taste. The fennel seeds are often an ingredient used in the Italian sausage, and it is a nice extra touch. Olive Garden Zuppa Toscana is a delicious soup you can make at home. I love to make this soup up as a main dish during the week because this is one soup you don’t have to simmer for hours to have that all day slow cooked flavor.