Zuppa Toscana

Olive Garden Zuppa Toscana Copycat

 Course Dinner

 Prep Time 20 minutes

 Cook Time 30 minutes

 Total Time 50 minutes

 Servings 8 cups

Ingredients

·         1 lb ground Italian sausage {I use mild}

·         2 cups chicken broth

·         1 quart {4 cups} water

·         2 large russet potatoes sliced into fourths, lengthwise, and then in 1/4 inch slices

·         1 medium white onion chopped

·         2 garlic cloves minced

·         Salt and pepper to taste

·         1/2 cup bacon bits {about 5-6 slices of cooked bacon}

·         2 cups fresh kale

·         1 cup heavy whipping cream

Instructions

1.       Brown sausage in a large skillet on medium heat. Strain and rinse fat. {You don't HAVE to rinse your sausage, but you'll get a greasy orange film if you don't. There's a little more flavor to it though, so it's your preference.}

2.       Combine chicken broth and water in a large pot and stir. Add the sausage, potatoes, onion, and garlic. Cook on medium heat until potatoes are soft, about 10-15 minutes.

3.       Add bacon, salt, and pepper and let simmer on medium-low for another ten minutes.

4.       Turn to low heat and add kale and cream. Heat through completely and serve.