CloneBoss Olive Garden Zuppa Toscana Ingredients 1 pound sweet or hot Italian sausage links 1 pound russet potatoes, peeled, cut in half lengthwise, then sliced 1/4-inch thick 1 cup chopped onion 29 ounces chicken broth (2 cans) 1 quart water 2 teaspoons minced garlic 1/4 cup chopped bacon slices or Oscar Mayer Real Bacon Bits (1/2 can) Kosher salt, to taste Ground black pepper, to taste 2 cups chopped kale 1 cup heavy cream Instructions Preheat the Oven: Set the oven to 300°F. Cook the Sausage: Place the sausages in a baking pan and roast for about 30 minutes, or until cooked through. Drain sausages on paper towels and cut into slices. Prepare the Bacon: If using fresh bacon slices, sauté them in a small skillet until browned. Cook the Base: Place potatoes, onions, chicken broth, water, and garlic in a pot. Cook on medium heat until potatoes are tender. Add Meat & Seasonings: Add the sausage, bacon, kosher salt, and black pepper to taste. Simmer for 10 minutes. Finish the Soup: Turn the heat to low. Add kale and heavy cream. Stir to combine. Adjust consistency by adding more water if needed. Serve: Heat thoroughly and serve hot. Enjoy! Pro Tip: Serve with crusty bread or garlic breadsticks for a complete meal.
