Olive Garden Zuppa Toscana

olive garden Zuppa Toscana Recipe

• 1 lb. ground italian sausage 
• 2 cups chicken broth
• 4 C. water
• 2 large russet potatoes sliced into fourths, lengthwise, and then in 1/4″ slices
• 1 medium white onion, chopped
• 2 garlic cloves. minced
• Salt and pepper to taste
• 1/2 C. bacon bits 
• 2 C. fresh kale, chopped
• 1 C. heavy whipping cream

Instructions:

In a large skillet, brown the sausage.  Drain.  In a stock pot, add the drained sausage, broth, water, potatoes, onion, and garlic. Cook on medium heat until potatoes are soft, about 10-15 minutes.  Add bacon, salt, and pepper and let simmer for another 10-15 minutes. Turn to low heat and add kale and heavy cream. Heat through completely and serve.