-zuppa toscana-

-from the Olive Garden-

1-1/2 c. spicy sausage links or bulk sausage
2 medium potatoes, cut in half lengthwise, then into ¼” slices
3/4 c. diced onion
6 slices bacon
1-1/2 tsp. minced garlic (2 cloves)
2 T. chicken base
1 quart water
2 c. chopped fresh kale
1/3 c. heavy whipping cream

Brown sausage. Cut bacon into small pieces; sauté with onions til onions are almost clear; add garlic – cook 1 minute. Add chicken base, water, potatoes and sausage; simmer 15 minutes. Add kale; simmer until tender. Add cream (or milk.) Simmer 4 minutes and serve.

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One Response to -zuppa toscana-

  1. Pingback: -a taste of bethel camp- « thoughts from the green room

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