Zuppa Toscana

Copycat of one of Olive Gardens favorite soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.

Step 2

Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.

Step 3

Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.

Step 4

Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.

Step 5

When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.

Step 6

Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.