Monday, May 10, 2010
Olive Garden's Zuppa Toscana Soup
1 lb. spicy Italian sausage
1/2 lb. smoked bacon chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes scrubbed clean, thinly sliced
2 garlic cloves peeled, minced
1 med. onion peeled, chopped
2 cups chopped kale or Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste
-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.