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Zuppa Toscana Olive Garden version Recipe


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     Zuppa Toscana Olive Garden version

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8-10
Preptime   30 min

2 lbs spicy Italian sausage or Jimmy Dean Plain
4-5 large russet potatoes, peeled and chopped
1/2 bunch of Kale (opt)
1 onion, chopped
3-4 garlic cloves or 1/2 T minced garlic powder
1 tsp red pepper
2 1/2 cups water
3 cans (14.5oz) Chicken broth
(or use Tones Chicken base paste; 3c water & 1 T paste)
1 1/2 c heavy cream
salt and pepper to taste

Cook and brown sausage in a skillet, add the onion in to cook. When done, drain grease. In a large pot add the water and Chicken broth, garlic and Red Pepper. Peel and chop up the potatoes and add to the pot. Boil the potatoes until just barely soft. Don't overcook the potatoes or they will be mush!
Once the potatoes are cooked, DO NOT DRAIN! Add the sausage into the pot and add the heavy cream.Chop up the Kale and add last. Stir up, sprinkle with salt and pepper as desired.
I like to serve with French Bread or bread sticks for dipping.

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