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February 5th, 2014, 08:17 AM
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Lindsey608 Lindsey608 is offline
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Join Date: Dec 2005
Location: TX
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I'm a day late but this is what we had last night!

Copycat Olive Garden Zuppa Toscana


1 lb Italian sausage
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
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

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.

I usually cut the recipe in half since the kids don't care for it. Also I add more potatoes, use spinach if I don't have kale on hand, and just use milk or half/half instead of the cream.
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