Zuppa Toscana Soup (Olive Garden)
1 pound Italian Sausage
12 ounces smoked bacon, chopped
4 cups water
two 14.5 ounce cans chicken broth
1 pound frozen cube hashbrowns
1 green pepper, chopped
2 cloves garlic, crushed
1 medium onion, chopped
2 cups chopped kale or swiss chard
1 cup half n half
2 cans great northern beans, drained
salt and pepper
1. In a skillet over medium heat, brown the sausage, breaking it into small pieces; drain and set aside.
2. In same skillet, fry the bacon until brown, drain and add to sausage.
3. Combine the water, broth, potatoes, garlic, green pepper, and onion in a pot; simmer over medium heat until the potatoes are tender, 10 to 15 minutes.
4. Add the sausage, bacon, kale, beans and the cream. Season with salt and pepper to taste and simmer until the soup is heated through. Do not allow to boil.