This is one of my favorite soups. I haven’t made it for a while, but with the recent cold snap in the weather here, I thought it would be perfect for dinner. I served it with roast beef and swiss on sourdough melts. Delicious!
Copycat Olive Garden Zuppa Toscana
Serves 8 as a side, 4 as a meal
Original recipes here and here
What you need:
1 lb Italian sausage, casings removed
1/2 medium onion, diced
2 cloves garlic, minced or pressed
2 tablespoons bacon bits, optional
2 cans (or 4 cups) chicken broth (I used my Homemade Chicken Broth)
4 cups water
1 pound potatoes, cut in 1/4 inch round slices
2 cups chopped kale or chard (or another leafy green, like salad savoy)
1 cup heavy whipping cream or half and half
How to make it:
In a large pot, break up and brown sausage. Remove from pot and set aside. Put onion, garlic, and bacon bits in the pot, cook until they have softened. Pour in water and chicken broth, then add potatoes. Bring to a boil, then cover and simmer for 20-30 minutes, or until potatoes are soft. Add sausage, kale and cream or half and half. Heat through, do not boil.
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