Olive Garden Copycat Zuppa Toscana

Print Friendly, PDF & Email


1 lb Italian sausage
2 large russet potato, sliced in half and then in 1/4 inch slices
1 large onion, chopped
14 cup bacon bits, optional
2 garlic cloves, minced
2 cup kale, or swiss chard, chopped
2 can (8 ounces each) chicken broth
1 qt water
1 cup heavy whipping cream


  1. Chop or slice uncooked sausage into small pieces.
  2. Brown sausage in a soup pot.
  3. Add chicken broth and water to pot and stir.
  4. Place onions, potatoes, and garlic in a separate pot.
  5. Cook on medium heat until potatoes are done.
  6. Add sausage and bacon, if using.
  7. Salt and pepper to taste.
  8. Simmer for another 10 minutes.
  9. Turn to low heat.
  10. Add kale and cream.
  11. Heat through and serve.

Source : allrecipes.com

Mulligatawny Soup I

Big Soft Ginger Cookies