Olive Garden Zuppa Toscana
1½ c. sausage links, spicy (about 12 links) 1 qt water
¾ c. diced onions 2 medium potatoes, cut in half and then into ¼” slices
6 slices bacon 2 c. kale, cut in half, then sliced
1¼ tsp minced garlic ½ c. heavy whipping cream
2 Tbsp chicken stock
Preheat oven to 300°. Place sausage links into a sheet pan and bake 25 min, or until done; cut in half lengthwise, then cut at an angle into ½” slices. Place onions and bacon into a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook 1 min. Add stock and potatoes, simmer 15 min. Add meat, kale and cream. Simmer 4 min. Serve.
This is by far our favorite soup as well as our favorite way to fix kale. I don’t like washing dishes, so I cook bulk Italian sausage on top of the stove in the pot I’ll make the soup in until it’s done; chop the bacon and add it, along with the chopped onion, into the cooked sausage and cook until the onions are done. Then go on with the recipe from there. I am also very generous with the potatoes and kale. I don’t think I’ve ever made this small a batch….