Zuppa Toscana

Spicy Italian sausage, small yellow potatoes and cavolo greens in a creamy broth. Yum!! Yes, this is a copy of an Olive Garden soup. One of Chad's favorites and I actually think we finally fine tuned the recipe.

6 oz Italian Sausage - break up and cook until browned

Small Yellow Onion - small dice

2 slices of Bacon

2 Cloves Garlic crushed or fine chop

4 small Yellow Potatoes - sliced thin

2 cans Chicken Broth

1/8 cup cream

1 cup milk

Cornstarch mixed with water to thicken

Fresh Greens - can use any kind - Caolvo (like Kale), Spinach, Flat leaf Parsley

Cook Sausage until brown, set aside on paper towel to drain off excess grease. In the same pan cook the onion until tender and almost transparent, add Bacon and brown (drain extra oil if needed). Add garlic near the end of browning the Onion and Bacon.

Add thin cut Potatoes and cook for about 5 minutes on medium heat. Add Chicken Broth and bring to a boil. Cook potatoes until fork tender.

Add in cream, milk and cornstarch mixture. Add greens before serving.

Serves 4