OLIVE GARDEN ZUPPA TOSCANA (Ross & Krysti)
Amazing, I can cook as good as olive garden (with a little help from internet sites that copy recipes :) )
Yield
4 servingsPrep
20 minCook
20 minReady
60 minIngredients
3/4 cup onions, diced 1/8 inch
1 slice of bacon, 1/4-inch diced
1 1/4 teaspoon garlic cloves, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut in half length-wise, then cross-cut into 1/4 inch slices
2 cups cavallo greens (kale can be substituted), cut in half, then cross-cut into 1/16 inch strips
1 1/2 cups spicy italian sausage links, cut in half length-wise, then cut at an angle into 1/2 inch slices
3/4 cup heavy whipping cream
Ingredients
3/4 cup onions, diced 1/8 inch
1 slice of bacon, 1/4-inch diced
1 1/4 teaspoon garlic cloves, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut in half length-wise, then cross-cut into 1/4 inch slices
2 cups cavallo greens (kale can be substituted), cut in half, then cross-cut into 1/16 inch strips
1 1/2 cups spicy italian sausage links, cut in half length-wise, then cut at an angle into 1/2 inch slices
3/4 cup heavy whipping cream
Directions
Fry sausage, drain. Put aside. Fry bacon (or I do the fresh bacon bits from Costco) with onion until onion is clear. Add garlic, cook 1 more minute. Add chicken boullion, water, and potatoes. Bring to a quick boil, then reduce heat and simmer for 15 minutes. Add sausage and kale, cook until potatoes are soft. Add cream and serve.