My husband loves the Zuppa Toscana from Olive Garden so I developed this recipe so he could enjoy it more often. It's pretty close I think, if not a little better.
prep time10 Min
cook time2 Hr
russet potatoes, peeled and diced
garlic cloves, minced
2 (15-oz) can(s)
low sodium chicken broth
water or just enough to cover
carrot, finely grated
salt and pepper to taste
How To Make
Heat a large pot to medium heat. Add italian sausage, brown sausage, remove from pan and set aside.
In that same pot add bacon, olive oil, celery, onion and garlic, cook until soft, about 7 minutes.
Add the kale, potatoes, sausage, chicken stock, water, carrot, salt and pepper. Heat to a boil then reduce to a simmer and cook until potatoes are tender. Add cream and cook for another 15 minutes or so.
Serve with a generous grating of parmesan cheese and garlic bread. Enjoy!
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