Olive Garden's Zuppa Toscana

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GiuliaH

1lb of hot Italian sausage, uncased and crumbled.

At least 4 slices of bacon, chopped

½ of one medium white onion, diced

2 large russet potatoes, peeled and diced

2 cups kale, chopped into bite sized pieces

32 oz chicken broth

1 cup heavy cream

Start by cooking bacon and onion in a large pot until the onion is translucent and the bacon is halfway crispy. Add the chicken broth and potatoes. Salt and pepper. Boil under potatoes are tender. While potatoes are cooking, brown your sausage. I like to crumble mine into bites like you find in Pizza Hut's sausage pizzas. Once the sausage is browned, drain the grease. When the potatoes are tender, add the sausage and one cup of cream. I usually do a bit more cream, but that isn't necessary. If it looks like there isn't enough broth, add water one cup at a time. Clean and chop/tear your kale into bite sized pieces. Skim additional fat off the top of the soup. you don't want it to be orange. Once the soup has returned to a boil, stir in the kale and remove from heat. Allow it to sit for a minute or two. You don't want the kale to cook too long, or it will turn the soup green and the kale will be soggy. You just want it to wilt a little bit. Enjoy!

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