Zuppa Toscana Soup Like Olive Garden's

Zuppa Toscana means Tuscan soup. Spicy sausage and bacon, russet potatoes and greens in a creamy broth make this a hearty dish, great for cold winter days. This should take no more than 45 minutes from start to finish, and serves 8. I don't think I need to tell how great this is leftover.

Ingredients:

1 lb. spicy Italian sausage - crumbled
1/2 lb. smoked bacon - chopped
1 qt. water
2 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste

Directions:

1. In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.

2. In a skillet over medium-high heat, brown bacon; drain, set aside.

3. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.

4. Add sausage and bacon to pot; simmer for 10 minutes.

5. Add kale and cream to pot; season with salt and pepper; heat through.

Variation - substitute cauliflower for the potatoes for a low carb version.

Enjoy Zuppa Toscana!
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