When my younger son visits from Kentucky, he always has a list of favorites that I’m REQUIRED to make. This soup I made on his last visit just made the “must have” list. Hmm, pretty soon his visits will have to be a month long!
COPYCAT ZUPPA TOSCANA
We love the soup at Olive Garden and have been happy with this acceptable copycat recipe.
Serves : 6
Prep Time: 0:35
1 lb. hot/spicy Italian sausage – crumbled (I used Johnsonville brand)
1 – 3 oz package Oscar Mayer Smoked Bacon Bits – be CAREFUL not to pour the bacon bits in and let the little moisture packet fall in the soup! (or save your cooked bacon and add)
1 qt. water
(2) 14.5 oz. cans chicken broth (I used Swanson Organic Chicken broth in the 32 oz container – use all of it)
2 lg. russet (baking) potatoes – slice in half lengthwise and then slice into ¼ inch slices
2 garlic cloves – minced
1 med. onion – chopped (about 1/3 cup)
2 cups chopped kale (cut pieces slightly larger than would fit on a spoon. Cut the leaves off the thicker part of the stem. Discard stems.)
1 cup heavy whipping cream
salt and pepper – to taste (heavier on pepper – it doesn’t need much salt because of the bacon)
-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium high heat until potatoes are tender (about 10 minutes – don’t overcook because it will be cooking an additional 10 minutes).
-Add sausage and bacon back to pot; simmer for 10 minutes. (Skim any fat off the top that you can.)
-Add kale and cream to pot; season with salt and pepper; heat through. Don’t boil.