Olive Garden Zuppa Toscana (Copycat)
photo by loof751
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
12 cups
- Serves:
- 4
ingredients
- 4 red potatoes
- 1 tablespoon onion flakes, dried
- 1 teaspoon garlic, minced
- 3 cups chicken broth, reduced fat
- 5 cups water
- 1⁄2 lb reduced-fat Italian sausage
- 2 slices turkey bacon, chopped small
- 2 cups kale, chopped
- 1 cup fat-free evaporated milk
directions
- Cut potatoes into quarters, then slice each piece into quarter inch pieces.
- Combine first 5 ingredients into a large pot and simmer over medium heat until potatoes begin to break up (15-20 minutes).
- While other ingredients simmer, cook sausage in a skillet over medium heat until brown and crumbled. Remove from pan and place on a plate that has been covered in 3-4 papertowels (to further drain the fat).
- In the same skillet, saute bacon until crisp.
- When potatoes are done, add sausage and bacon to the pot. Simmer 10 more minutes.
- Add kale and evaporated milk. Simmer for 5-10 more minutes and then enjoy!
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RECIPE SUBMITTED BY
I am an Army wife who am currently living in Washington state. My husband is stationed at Fort Lewis and deployed to Afghanistan for 12 months. I work as a substitute teacher and enjoy using some of my spare time to adapt recipes to suit my husband's and my taste.
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