Zuppa Tuscana Soup (Olive Garden CopyCat

• Gluten free

• Meat

  • 4 slices Bacon
  • 1 lb Italian sausage

• Produce

  • 3 cloves Garlic
  • 3 cups Kale
  • 3 Russet potatoes, large
  • 1 White onion, large

• Canned Goods

  • 8 cups Chicken broth

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1 Salt and pepper

• Dairy

  • 1 cup Heavy cream
  • 1 Parmigiana cheese

• Liquids

  • 2 cups Water

Found on livingchicmom.com

Description

Ingredients

• 1 pound Italian sausage
• ½ teaspoon red pepper flakes
• 1 large white onion, diced
• 3 large Russet potatoes, peeled and chopped
• 4 slices bacon chopped
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 cups Water
• 1 cup Heavy cream (I use 2% for less fat)
• 3 cups Kale, washed and roughly chopped
• Salt and pepper, to taste
• Parmigiana Cheese

Directions

• In a medium skillet, saute the Italian sausage with the red pepper flakes. (If you want your soup to be more spicy use “hot” Italian Sausage and add 1½ tsp of red pepper flakes)
• In a large pot, saute the bacon. When the bacon is half way cooked, add the onions and garlic. Saute until the onions are tender (about 5 minutes).
• Add the chicken broth and water and bring to a boil.
• Add the potatoes and cook until soft, about 10 minutes.
• Add in the heavy cream and sausage and cook until the soup is heated.
• Stir in the chopped kale. Season with salt and pepper. Serve hot.
• Grate some fresh parmigiana cheese atop and enjoy 🙂