Olive Garden Zuppa Toscana

• servings: 8 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

1 pound sweet or hot Italian sausage links

1 pound russet potatoes (peeled, cut in half lengthwise, then sliced 1/4-inch thick)

1 cup chopped onion

29 ounces chicken broth (2 cans)

1 quart water

2 teaspoons minced garlic

1/4 cup chopped slices of bacon (or Oscar Mayer Real Bacon Bits, 1/2 can)

kosher salt (to taste)

ground black pepper (to taste)

2 cups chopped kale

1 cup heavy cream

Directions

Preheat the oven to 300 degrees F.

Place the sausages in a baking pan and roast for about 30 minutes or until cooked through. Drain sausages on paper towels and cut into slices.

If you are using fresh bacon slices, saute bacon in a small skillet until the bacon has browned.

Place the potatoes, onions, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done.

Add the sausage, bacon, and salt and pepper to taste. Simmer for 10 minutes.

Turn the heat to low. Add kale and cream. Stir to combine.

Add more water, if necessary for desired consistency.

Heat thoroughly and serve.

Nutrition

• Calories: 382 kcal
• Total Fat: 30 g
• Saturated Fat: 13 g
• Cholesterol: 87 mg
• Sodium: 878 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 12 g