Zuppa Toscana Soup {Olive Garden Copycat Recipe}

Name: Zuppa Toscana Soup {Olive Garden Copycat Recipe}
Yield: 6
Ingredients: 2 tsp olive oil; 1 lb Italian Sausage (casings removed if necessary); 4 oz bacon (about 5 slices), diced into 1/2 to 1-inch pieces; 1 cup chopped yellow onion (about 1 small onion); 3 (14.5 oz) cans low-sodium chicken broth; 2 cups water; 1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/8 to 1/6-inch slices; 1 1/2 tsp granulated sugar; 1/2 tsp fennel seeds; 1/2 tsp salt, then to taste; 1/2 tsp freshly ground black pepper; 2 cups half and half; 1 cup lightly packed kale, chopped into bite size pieces; finely shredded Romano cheese for serving, optional

$Zuppa Toscana Soup {Olive Garden Copycat Recipe} was pinched from <a href="http://www.cookingclassy.com/2012/12/zuppa-toscana-soup-olive-garden-copycat-recipe/" target="_blank">www.cookingclassy.com.</a>$

INGREDIENTS

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2 tsp olive oil

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1 lb Italian Sausage (casings removed if necessary)

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4 oz bacon (about 5 slices), diced into 1/2 to 1-inch pieces

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1 cup chopped yellow onion (about 1 small onion)

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3 (14.5 oz) cans low-sodium chicken broth

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2 cups water

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1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/8 to 1/6-inch slices

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1 1/2 tsp granulated sugar

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1/2 tsp fennel seeds

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1/2 tsp salt, then to taste

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1/2 tsp freshly ground black pepper

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2 cups half and half

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1 cup lightly packed kale, chopped into bite size pieces

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finely shredded Romano cheese for serving, optional

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