Thursday, October 27, 2011

Zuppa Toscana Soup (Olive Garden)

Submitted by Lissa Rucker

1 lb. spicy Italian sausage - crumbled
½ lb. smoked bacon - chopped
1 qt. water
2 14 oz. cans (about 3⅔ cups) chicken broth
2 large russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 medium onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper to taste

In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.  In a skillet over medium-high heat, brown bacon; drain, set aside.  Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to pot; simmer for 10 minutes. Add kale and cream to pot; season with salt and pepper; heat through.

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