Monday, October 8, 2007

Olive Garden Zuppa Toscana

1 1/2 cups spicy sausage links

3/4 cups onions, diced

6 slices bacon

1 1/2 tsp. minced garlic

2 tbsp. chicken bouillion powder (or 2 cubes, crushed)

1 quart water

2 medium potatoes sliced up and then halve the slices

2 cups kale leaves sliced thinly (spinach can be substituted)

1/3 cup heavy whipping cream (try fat free half and half)

parmesan cheese for garnish

Preheat oven to 300°F (150°C). Place sausage links on a sheet pan and bake 25 minutes or until done. Cool, then cut in slices, then halve the slices. Put onions and bacon in a large saucepan and cook over medium heat until the onions are almost clear. Remove bacon and crumble. Add garlic to onions and cook one minute. Add bouillon powder, water and potatoes. Simmer 15 minutes. Add bacon, sausage, kale and cream. Simmer 4 minutes and serve. Garnish with parmesan cheese.

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