Olive Garden Zuppa Toscana

Olive Garden Zuppa Toscana

Quantity Measure Ingredient
1 turkey sausage, cut in slices, then slices in half (Hillshire Farm Polska Kielbasa or Jennie-0 Turkey Sausage)
½ lb. smoked bacon, chopped small
1 qt. water
2 – 14.5 oz. cans reduced-sodium chicken broth
2 large russet potatoes, scrubbed clean, peeled, and cut into small pieces
2 garlic cloves, minced
1 med. onion, finely chopped
2 cups chopped kale
1 cup half and half
salt and pepper, to taste


1. Brown sausage in a frying pan over medium heat.
2. Drain sausage and set to the side.
3. Brown bacon in a pan over medium heat.
4. Drain bacon and set to the side.
5. Place water, broth, potatoes, garlic, and onion in the stock pot.
6. Simmer over medium heat until potatoes are tender, about 30 minutes.
7. Add sausage, bacon, and cream to the pot.
8. Season with salt and pepper.
9. Heat thoroughly (10-15 minutes).
10. Add kale and cook for another 5 minutes, or until kale is done.



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