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Olive Garden Zuppa Toscana

October 4, 2010

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….

One Comment leave one →
  1. October 5, 2010 5:30 pm

    I am going to try this…

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