Tuesday, May 6, 2008

Zuppa Toscana


This is just like the soup they serve at Olive Garden- delish!
  • 1 lb. spicy Italian sausage - crumbled
  • 1/2 lb. smoked bacon - chopped
  • 1 qt. water
  • 2 (14.5 oz.) cans chicken broth (about 3 2/3 cups)
  • 2 lg. russet potatoes - scrubbed clean, cubed
  • 2 garlic cloves - peeled, crushed
  • 1 med. onion - peeled, chopped
  • 2 cups chopped kale or Swiss chard
  • 1 cup heavy whipping cream
  • salt and pepper - to taste
  1. In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
  2. In a skillet over medium-high heat, brown bacon; drain, set aside.
  3. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
  4. Add sausage and bacon to pot; simmer for 10 minutes.
  5. Add kale and cream to pot; season with salt and pepper; heat through.

2 comments:

grammie said...

I was so happy to see this favorite soup of mine from olive garden. I will make it as soon as possible. Thanks Becca, for including it.

Kathy said...

This is a great tasting soup. Thanks for the secret recipe Becca