{Recipe} My most favorite soup? Zuppa Toscana!

                                                                                            

Olive Garden's Zuppa Toscana

Spicy sausage, russet potatoes and cavolo greens in a creamy broth.

Calories 170

Total Fat (g) 4

Sat. Fat (g) 2

Sodium 960

Carb. (g) 24

Fiber (g) 2

Protein (g) 10 

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As much as I love Olive Garden, and their Unlimited Soup, Salad & Breadsticks, I prefer to have myself a bowl of homemade Zuppa Toscana whenever my heart desires. 

Try my recipe and let me know what you think! 

Ingredients:

• 1 lb mild Italian sausage
• 1 tbs olive oil
• 1 medium to large onion, diced
• 1 tbs garlic, minced
• 4 - 6 tbs Oscar Mayer Real Bacon Bits
• (4 cups chicken broth) OR (4 cups of water & 2 chicken bouillon cubes)
• 2 cups water
• 1-2 lbs Russet potatoes, thinly sliced
• 1 cup heavy cream
• 4 cups Kale, chopped, rinsed, and drained

Directions:

In a large pot, bring 4 cups of water to a boil; add 2 chicken bouillon cubes.  

Simultaneously, thoroughly cook the Italian sausage until brown over medium-high heat. Drain on paper towels and set aside. (10 - 15 min)

Saute onions and garlic in olive oil until onions are translucent. Add bacon bits. (5 minutes)

Add additional water, onion mixture, sausage and potatoes to the chicken broth. Boil until fork tender (20 minutes).  

Reduce the heat and stir in the heavy cream and kale.

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