Olive Garden'S Zuppa Tuscano

• 1 pound Italian sausage
• 2 large russet baking potatoes, sliced in half and then in 1/4 inch slices
• 1 large chopped onion
• 1/2 can of Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
• 2 cloves garlic, minced
• 2 cups chopped kale or Swiss chard
• 2 14.5 ounce cans chicken broth
• 1 quart water
• 1 cup heavy whipping cream
• You may wish to add about a half teaspoon of fennel seeds to this for an extra taste.
• If you want to make this soup low carb, you can use cauliflower instead of potatoes.

1. 1. Brown the sausage & bacon and drain. You can reserve some of the bacon fat.
2. 2. Saute onions until brown, add the garlic until fragrant (30 seconds)
3. 3. Place potatoes, chicken broth, water, in a pot and cook on medium heat until potatoes are done.
4. 3. Add sausage, bacon, salt, and pepper to taste and simmer for another 10 minutes.
5. (Alternatively, for a faster recipe, you can bake sausage before hand. Place potatoes, onions, garlic, broth, water in a pot and cook until potatoes are done, without browning the onions or garlic. You can then add sausage and bacon bits after potatoes are cooked).
6. 4. Turn to low heat; add kale and cream.
7. 5. Heat thoroughly and serve.

italian sausage, potatoes, onion, bacon, garlic, chopped kale, chicken broth, water, heavy whipping cream, wish, if

Taken from www.epicurious.com/recipes/member/views/olive-gardens-zuppa-tuscano-50167783 (may not work)