ZUPPA TOSCANA SOUP
Source: Olive Garden
1 lb. spicy Italian sausage - crumbled
½ lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste
Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks. Drain sausage and set to the side.
Brown bacan in a pan over medium-high heat. Be careful not to cook crispy.
Drain bacon and set to the side.
Place broth, water, garlic, potatoes, and onion in a pot.
Simmer over medium heat until potatoes are tender. Add sausage and bacon to the soup.
Simmer for 10 minutes.
Add kale and cream to pot.
Season with salt and pepper.
© Barbara Deitch 2020