Copycat Olive Garden Zuppa Toscana

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 lb italian sausage
• 2 large baking potatoes, halved, sliced (i like to leave the skins on)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups kale or 2 cups swiss chard, chopped
• 4 cups chicken broth, low sodium (you can add salt but you can't take it out)
• 2 cups water
• 1 cup half-and-half
• 1 1/2 teaspoons granulated sugar
• 2 tablespoons olive oil

Recipe

• 1 heat 1 tbsp olive oil in a skillet and add the sausage. crumble sausage with spoon and brown sausage until no longer pink. drain and set aside.
• 2 add 1 tbsp olive to a soup pot and add the onions and garlic.
• 3 cook until onions are soft and translucent, about 5 minutes.
• 4 pour the chicken broth into the pot with the onion mixture.
• 5 bring to a boil over high heat.
• 6 add the potatoes, and boil until fork tender, about 20 minutes.
• 7 reduce the heat to medium and stir in the heavy cream, sausage and the kale.
• 8 heat through but do not boil.