Zuppa Toscana

Here's another very close Olive Garden knock-off. This soup is my mom's favorite. Though it has cream, it doesn't have any flour to thicken it, so it's still very brothy. I like to add about 1/4 t. of crushed red pepper for a little heat.

Zuppa Toscana

Ingredients

1 lb Italian sausage (mild or hot)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onions, chopped
1/4 cup bacon, cooked and crumbled (optional, but really good)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream

Directions

1. Remove uncooked sausage from casings and break into small pieces.
2. Brown sausage in your soup pot. Remove with a slotted spoon.
3. Add onions and garlic to remaining fat and cook for five minutes.
4. Place chicken broth, water, onions, and potatoes in pot.
5. Cook on medium heat until potatoes are done.
6. Add sausage and bacon.
7. Salt and pepper to taste.
8. Simmer for another 10 minutes.
9. Turn to low heat.
10. Add kale and cream.
11. Heat through and serve.