Zuppa Toscana (copy Cat Olive Garden)
Main Dish • Pork, Soup
Serving size: 1-2 to 3 or 6
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Ingredients
- 1 pound mild or sweet Italian sausage, casings removed
- 1 ½ cups chopped onion
- 2 teaspoons, or 2 cloves minced garlic
- 1/3 cup real bacon bits
- 2 cups diced potatoes
- 2 teaspoons chicken base
- 4 to 6 cups low sodium chicken broth
- 2 cups chopped kale or baby spinach
- ½ cup half and half
- HALF RECIPE makes 3 servings
- 8 ounces mild or sweet Italian sausage, casings removed
- 3/4 cup chopped onion
- 1/2 teaspoon, or 1 clove minced garlic
- scant 1/4 cup real bacon bits
- 1 cup diced potatoes
- 1 teaspoon chicken base
- 2 to 3 cups low sodium chicken broth
- 1 cup chopped kale or baby spinach
- 1/4 cup half and half
- FOR ONE (makes one large or two small to medium servings)
- 4 ounces mild or sweet Italian sausage, casings removed
- 1/3 cup chopped onion
- 1/4 teaspoon minced garlic
- 2 tablespoons real bacon bits
- 1/2 cup diced potatoes
- 1/2 teaspoon chicken base
- 1 to 2 cups low sodium chicken broth
- 1/2 cup chopped kale or baby spinach
- 1/8 cup half and half
Directions
- Cook and crumble the sausage in a stock pot. Remove as much fat as you can. Then add the onion, and bacon, and about 1 cup of the broth. Cook stirring occasionally until onions are clear. Add garlic and cook 1 more minute.
- 2. Add the remainder of the broth, chicken base, and potatoes. Bring to a boil then turn down to a simmer. Simmer for 15 minutes.
- 3. Add half and half and kale or spinach; continue simmering another 4 minutes. And serve.
Notes
- I have only used spinach in this recipe.
