Skiff Lake Cookbook

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…