Here is what you will need for 4 big bowls:
1 lb Hot Italian Sausage
2 medium Russet Potatoes, sliced thin
1 large Onion, chopped fine
2 slices Bacon
2 cloves Garlic, minced
3 cups Chicken broth
3 cups Water
1/2 cup Heavy Whipping Cream
First, cook your sausage with the bacon over medium heat until cooked through, about 7 minutes. You can do this right in your soup pot so you only have 1 pot to clean.
Drain the sausage and bacon on paper towels.
Wipe out the pot, leaving a little grease in the bottom to cook the onions.
Cook the onions on medium heat for 4 minutes, then add in the garlic for about 2 more minutes.
While the onions and garlic are cooking, Slice your potatoes.
When the onions and garlic are done, add the chicken broth, water and potatoes. Simmer until the potatoes are done.
Add Sausage and Bacon, and simmer while you get the final ingredients ready.
Ok, now roughly chop up the Kale , discarding the stem. Add your Kale and turn the heat down to low. Cook until the kale is wilted, about 15 minutes.
Final step, add the Heavy Whipping Cream and cook until that is warmed through.
And that’s it. Serve with warm bread sticks to dunk for the real Olive Garden experience… YUM!
Check out this Zuppa Toscana recipe and more with step-by-step instructions at www.theviewfrom8600ft.com! While you're there, check out my Olive Garden Style Chicken Con Broccoli recipe too!