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Olive Garden Zuppa Toscana




Olive Garden Zuppa Toscana
source CopyKat Recipes
categories soup, copycat, italian
yield
prep time
total time

INGREDIENTS
  • 1 lb sweet or hot Italian sausage links
  • 2 Lrg russet potatoes, peeled, cut in half lengthwise, then sliced 1/4-inch thick
  • 1 Lrg onion, chopped
  • 2 (14.5-oz) cans chicken broth
  • 1 quart water
  • 2 garlic cloves, minced
  • ¼ cup Oscar Mayer Real Bacon Bits (1/2 can)
  • Salt and pepper
  • 2 cup chopped fresh kale or Swiss chard
  • 1 cup heavy cream

    • INSTRUCTIONS
  • 1. Preheat the oven to 300 °F.
  • 2. Put the sausages in a baking pan and roast for about 30 minutes, until cooked through.
  • 3. Drain on paper towels and cut into slices.
  • 4. Place the potatoes, onions, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done.
  • 5. Add the sausage, bacon, and salt and pepper to taste and simmer for another 10 minutes.
  • 6. Turn the heat to low.
  • 7. Add kale, the cream, and more water, if necessary.
  • 8. Heat thoroughly and serve.

    • NOTES

    NUTRITION