Olive Garden Zuppa Toscana

This is another favorite Olive Garden soup.  It is also pretty simple.  I used swiss chard instead of kale, but everything else was the same.  SO good!!

Olive Garden Zuppa Toscana

  • Author: CopyKat Recipes

Ingredients

  • 1 pound Italian sausage
  • 2 large russet baking potatoes sliced in half and then in 1/4 inch slices
  • 1 large chopped onion
  • 1/2 can Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
  • 2 cloves garlic,  minced
  • 2 cups chopped kale or Swiss chard
  • 2 14.5 ounce cans chicken broth
  • 1 quart water
  • 1 cup heavy whipping cream

Instructions

Cook sausage in a 300-degree oven for approximately 1/2 hour; drain on paper towels and cut into slices.  (okay, um, I actually fried the sausages as directed on the package, and went from there)

Place onions, potatoes, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste and simmer for another 10 minutes. Turn to low heat; add kale, cream, and water (optional).  Heat thoroughly and serve.

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