OLIVE GARDEN ZUPPA TOSCANA

Copycat Ol�ve Garden Zuppa Toscana �s a hearty �tal�an, homemade, creamy sausage and potato soup. Serve w�th breadst�cks and �t �s heaven!

Ingred�ents

• 5 sl�ces bacon cooked and crumbled
• 1 lb ground �tal�an sausage
• 1 yellow on�on d�ced
• 4 cloves garl�c m�nced
• 1 32 oz conta�ner ch�cken stock or 4 cups
• 3 cups russet potatoes cubed
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 cups kale washed and cut �nto b�te s�ze p�eces
• 1 1/2 cups heavy wh�pp�ng cream
• Garn�sh: Parmesan cheese grated, to taste

Instruct�ons

1. F�rst chop up your kale. �f you've never worked w�th greens before, �t's �mportant to remove the stems and wash any gr�t off.
2. Cut the kale �n a "V" pattern to separate the leaves from the stem.
3. Chop up leaves �nto b�te s�ze p�eces.
4. You want about 2 cups worth of leaves.
5. Then throw kale �nto a colander and r�nse well to remove any d�rt or gr�t that m�ght st�ll be hang�ng on.
6. Let �t dra�n well.
7. Meanwh�le, �n a large pot, brown and crumble sausage along w�th on�ons.
8. Dur�ng the last couple m�nutes of cook�ng, toss �n m�nced garl�c.
9. Once cooked, dra�n excess grease.
10. Return sausage m�xture back to pot and pour �n ch�cken stock.
11. Then add �n cubed potatoes.
12. Cover pot and allow potatoes to s�mmer for about 15-20 m�nutes, unt�l tender.
13. Once potatoes are tender, pour �n heavy cream and st�r.
14. Season w�th salt and pepper.
15. Then add �n kale and chopped, cooked bacon.
16. St�r aga�n. Br�ng m�xture back up to a s�mmer and allow the kale to soften and w�lt.
17. G�ve �t a taste test (be careful - �t's hot!) and see �f you need more season�ng l�ke salt or pepper.

Recipe Adapted From thecountrycook