Wednesday, September 2, 2009

Olive Gardens Zuppa Tuscana

1 pound spicy Italian sausage
2 medium potatoes, cut in half lengthwise and cut into 1/4 inch slices OR
1 ½ cups cube hash browns, thawed
3/4 cup onions, diced
6 slices bacon, diced
1 1/2 teaspoons minced garlic
2 cups kale leaves, cut in half, then sliced
2 tablespoons chicken base OR 4 bullion cubes
1 quart water
1/3 cup heavy cream

If sausage is in links, take out of wrapper (or slice).
Cook ground sausage, until done. Drain and set aside.
Cook bacon over medium heat, when bacon is crisp, take it out of the pan and add the onion to bacon drippings for 5-7 minutes.
Add garlic to the onion, and cook 1 minute.
Add chicken base, water, and potatoes; simmer 15 minutes.
Add bacon, sausage, kale and cream.
Simmer until kale wilts, and then serve.

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