Zuppa Toscana

Zuppa Toscana

One of our favorite restaurants to visit on date night is the Olive Garden. After my Celiac diagnosis, I was pretty upset at the thought of never being able to eat there again. After picking apart much of the menu, I stumbled across this little gem and gave it a try. It quickly became one of my favorite soups, but was sadly off limits to me at the restaurant. (Who knew chicken broth had wheat in it?!?!) After searching intently for the exact recipe, and failing many times, I finally think I have it down pat.

Now mind you, this is one of my most requested dinners and recipes, so be prepared to praised when you make it.

Zuppa Toscana

1 pound mild italian sausage (ground)
1/4 tsp cayanne pepper (or more depending on your taste)
4 slices of bacon cut into pieces
1 onion diced
1T (or 3-4 cloves) minced garlic
64 ounces chicken broth
8 potatoes peeled and thinly sliced
1 cup heavy cream
1/4-1/2 bunch Kale stems removed and chopped into small pieces

1. First cook italian sausage in large stock pot. While sausage is cooking sprinkle on the cayanne pepper. Drain and set aside.

2. Place bacon, onion, and garlic into stock pot and cook until it starts to brown. Add chicken broth, potatoes, and kale. Bring to a boil and cook til potatoes are tender.

3. Reduce heat and add cream and sausage. Heat through.

Thats about it. It seems like it takes forever but its fairly simple and quick. I hope you enjoy it as much as I do!!

Yours truly,
Ms. Me

Side note: If you are preparing this for someone who is gluten free, please make sure the chicken broth you use is gluten free. Some are not, but those that are will say gluten free on the container.

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