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Olive Garden Zuppa Toscana
1 lb. Italian Sausage
2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, chopped
1/2 can Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
2 cloves garlic minced
2 cups Kale or Swiss Chard chopped
2 cans Chicken Broth
1 qt. Water
1 cup Heavy Whipping Cream
Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on
paper towels, and cut into slices.
Place onion, potatoes, chicken broth, water, and garlic in pot, and cook on
medium heat until potatoes are done. Add sausage, bacon bits, salt, and
pepper to taste, and simmer for another 10 minutes. Turn to low heat, add
kale and cream. Heat through and serve.
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