Zuppa Toscana-from Olive Garden!

OMG, doesn't everyone love this soup? I sure do. Found this recipe and had to give it a try...awesome. I did some tweaking too, see notes at end of recipe.

1 lb Italian sausage, cut into bite size pieces

2 large russet baking potatoes, diced bite size

1 Tbs. extra virgin olive oil (this is my addition, more on that below)

1 large onion, chopped

1/2 can oscar meyer bacon bits

2 cloves garlic, minced

2 Cups Kale or swiss chard, chopped

2 can chicken broth

1 quart water

1 Cup heavy whipping cream

parmesan or romano cheese for topping

Cook sausage in 300 degree oven for approx. 30 minutes. Drain sausage on paper towel. Set aside.

Heat large, heavy pot under medium heat, add olive oil, onion and garlic and sautee until onions are translucent (3-5 minutes), add potatoes, chicken broth and water and cook until potatoes are done.

Add sausage and bacon, salt and pepper to taste and simmer for another 10 minutes. Turn heat down to low or simmer, add kale and cream. Heat through and serve. Top with parmesan or romano cheese.

This recipe did not take long at all and it made a HUGE pot. Great for making up to have for lunch through the week. I omitted the bacon bits...not a bacon bit fan. I also used low sodium, organic chicken broth and have used low sodium, organic vegetable broth...both are good. I use low sodium so that I can control the amount of salt. Also, the heavy whipping cream can be substituted with half and half (available FAT FREE now!), or even milk. I will be substituting from here on out, but wanted to try the cream to see if it was the same consistency. It was!

Also, the original recipe I found said to place onions, potatoes, chicken broth, water and garlic all together in a pot. I changed this because I like how a quick sautee changes the flavor of onions and brings out the garlic. Whatever works! I don't think this could be messed up, its too good!

Enjoy!