The Olive Garden is one of my favorite places! I don’t know there often, but when I do, I devour the unlimited salad, breadsticks, and the zuppa toscana soup. Yum! Spicy, hearty, and delicious.
I used five or six different recipes to create mine, and my version tastes so close to the original, but I feel like it’s a lot healthier. Just like when I’m at Olive Garden, I ate almost the whole pot– well half the pot. If only I had a pack of breadsticks…..
- 1 lb Italian sausage
- 2 lbs baking potatoes, peeled and diced
- 1 large onion, chopped
- 4-5 slices bacon, chopped
- 2 cloves garlic, minced
- 2 cups kale, removed from stem and chopped
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (I ran out of cream, so I did 1/2 cup heavy cream and 1/2 cup skim milk)
- 1/2 tsp salt
- 1 tsp pepper
- Servings: 6-8 servings
- Difficulty: easy
Brown sausage and onions in a large stock pot over medium-high heat. When sausage is cooked and the onions look translucent, add garlic and cook for another five minutes or so.
Stir in the potatoes, water, and chicken broth. Lower the heat to medium heat. Cook for 10 minutes. Then add the kale and bacon, stir to combine, and cook for another ten minutes.
Lastly, mix in the cream and salt and pepper. Serve, and try not to eat just one bowl!