November 3, 2010
Olive Garden Zuppa Toscana
1/2 cup chopped onion (I use minced onion flakes)
1/4 bacon (I used Hormel real bacon bits)
7 c. water
7 chicken bouillon cubes
3 cloves garlic
1/2 tsp. salt
1/2 tsp. pepper
1/2 a bunch of Kale-torn in to small pieces
1 c. heavy cream
Cook sausage until brown.
Add onion and simmer for a few minutes.
In soup pot add water, chicken bouillon cubes and bring to a boil.
Add potato slices.
Cook until potatoes are tender.
Add salt, pepper,and garlic.
Continue to cook for 10 minutes.
Add sausage, bacon, Kale, and heavy cream.
Allow to cook another 10 minutes.