Olive Garden Zuppa Toscana

This is the second Olive Garden soup that I have made.  My personal favorite is the Olive Garden Chicken Gnocchi Soup.   My coworkers were divided, some preferred the Zuppa Toscana and some the Chicken Gnocchi.  I guess  you will have to give both a try and have your own taste test.  I found several recipes online and ended up combining several recipes to get the taste I was after.  Feel free to make changes and let me know how it turns out.

Ingredients

• 1 pound Italian sausage
• 2 large russet baking potatoes or you can use golden petit potatoes like I used.  Cut into small bite size pieces
• 1 large chopped onion
• 1/2 can. Real Bacon Bits or use bacon strips that have been cooked and broken/cut into smaller  pieces 
• 2 cloves garlic, minced (I didn’t have fresh garlic on hand so I used garlic powder)
• 2 cups chopped kale (I used spinach)
• 2 14.5 ounce cans chicken broth
• 1 pint (2 cups)  milk
• 1 pint heavy whipping cream
• 2 cups water (use more or less according to how “soupy” you want it

Instructions

Cook sausage, garlic,  and onion in skillet or saute pan until done and onions are translucent.  Add potatoes, chicken broth, and water and cook on medium heat until potatoes are done. Turn to low heat; add kale/spinach, cream, milk, and water (optional). Heat thoroughly and serve.

 Cook sausage, garlic, and onion in skillet or saute pan until done and onions are translucent.

Add bacon, chicken broth, water

and Cubed Potatoes. 

 Cook on medium heat until potatoes are done

Once the potatoes are done

, Turn to low heat; add kale/spinach, cream, milk, and water (optional). Heat thoroughly and serve.

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