My favorite soup at Olive Garden is the Zuppa Toscana so I was happy when one of the moms brought it in last school year for our Soups & Stews Faculty Appreciation lunch. I don’t know where she got the recipe but it is so yummy!
1 lb. Italian sausage
1/4 cup chopped bacon, optional
2 8 oz. cans of chicken broth
1 cup heavy whipping cream
1 quart water
2 cups kale or Swiss chard, chopped
1 onion, chopped
2 cloves of garlic, minced
2 large potatoes, sliced in half, then in 1/4″ slices
salt and pepper to taste
Chop of slice uncooked sausage into small pieces, then brown in a large pot. Discard excess fat from pan.
Add chicken broth and water. Stir. Add onion, garlic and potatoes to pot. Cook on medium heat until potatoes are done.
Add bacon, salt and pepper. Simmer on low-medium heat for another 10 minutes.
Turn on low. Add kale and cream. Heat through and serve.
Crock pot instructions – Place chopped and cooked sausage in crock pot. Add chicken broth, water, garlic, onion and potatoes. Cook 3-4 hours on high or 7-8 hours on low. Once cooked, add kale, bacon and salt and pepper. Cook at least five more minutes. Add cream, stir gently and serve.