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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a take-off of Olive Garden's Zupa Tuscano. I really love it, and it's very easy! Got this recipe from my friend Ruth when I was in grad school. Ingredients:
1 lb bulk italian sausage or links |
2 russet potatoes, large sliced in half and then into 1/4 slices |
1 onion, large chopped |
2 cloves garlic |
1/2 can real thing bacon bits (of cooked and crumbled bacon) |
2 cups kale or swiss chard, chopped |
2 cans chicken broth |
1 qrt water |
1 cup heavy whipping cream |
Directions:
1. Cook sausage and drain on paper towels. (If using links, bake in 300°F oven 30 minutes, drain and slice).
2. Place onion, potatoes, broth, water and garlic in a stock pot and cook on medium heat until potatoes are cooked. Add sausage, bacon bits, salt and pepper to taste. Cook 10 minutes and add kale and cream.
3. Serve.
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