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Olive Garden Zuppa Toscana from Linda Baughman Recipe

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This recipe for Olive Garden Zuppa Toscana from Linda Baughman is from Nickii's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Italian sausage (I like mild sausage) or I use 6 New Orleans brats
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
6 slices bacon
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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