Zuppa Toscana Soup (Olive Garden) October 13, 2007
1 pound Italian Sausage
2-4 lg russet baking potatoes, sliced in 1/4-1/2 inch pieces
1 large onion, chopped
1 pkg. Oscar Meyer Real Bacon Bits(less fat)
2 clovess minced garlic
2 Cups Kale, chopped
2 cans chicken broth
1 qt. water
1 Cup heavy whipping cream
Cook sausagge and drain on paper towels, break into small pieces.
Place onion, potatoes, chicken broth, water & garlic in pot, cook on med heat until potatoes are done.
turn to low heat, add kale and cream. Heat through and serve…