My oldest daughter is a senior in high school this year, and we have been doing college visits almost every week this fall. Two weeks ago we stopped at The Olive Garden to eat after a college visit and I had Zuppa Toscana soup and loved it. I can’t believe I’ve never had this soup before. So last week I found a recipe and made it for dinner. Everyone loved it, and my son even had the leftovers for lunch the next day, and my kids never eat leftovers for lunch. This is the only recipe I’ve ever tried with my family with kale in it that they haven’t complained about.
- 3 Hot Italian Sausage links
- 3 potatoes, peeled and diced
- 1/2 cup chopped onion
- 2 slices bacon
- 1 clove garlic, minced
- 1/2 bunch kale, chopped
- 2 teaspoon chicken bouillion powder
- 1 quart water
- 1/3 cup heavy cream
- Fry the bacon in soup pan until crispy. Remove, crumble and set aside.
- Saute the sausage in the same pan until no longer pink. Remove the sausage, set aside and drain almost all the fat from the pan.
- Cook onion in the pan for 5 minutes. Add garlic and cook one more minute. Add chicken boullion, water and potatoes. Cook for 15 minutes.
- Add bacon, sausage, kale and cream and simmer for 5 minutes.
Nutrition facts are estimates.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 514 Saturated Fat: 15g Cholesterol: 98mg Sodium: 729mg Carbohydrates: 24g Fiber: 4g Protein: 18g