MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Olive Garden Zuppa Toscana (Copycat)
Categories: Pork, Potatoes, Greens, Dairy
Yield: 6 servings

1/2 lb Italian pork sausage
1 md Onion; fine chopped
2 ts Chicken bouillon granules
1/2 ts Garlic powder
1/2 ts Pepper
2 md Red potatoes; in 1/2" dice
2 c Sliced fresh kale
3 c Milk
1 c Heavy whipping cream
1 tb Cornstarch
1/4 c Cold water
Crumbled cooked bacon

In a large stockpot, brown the Italian sausage over
medium heat for 4-6 minutes or until no longer pink. As
the sausage cooks, break it up into crumbles. When the
sausage is brown, remove it from the pot to a
towel-lined plate to drain. Leave about 1 tablespoon of
fat in the stockpot.

Add the finely chopped onion to the same pot with the
reserved fat and saute until soft and translucent, about
5-7 minutes. Return the sausage to the pot.

Next, add the chicken bouillon granules, garlic powder,
pepper, cubed red potatoes and fresh kale. Stir to
combine.

Slowly pour in the milk and heavy cream, and bring the
mixture to a boil. Then reduce the heat and let the soup
simmer, covered, for 10-15 minutes or until the potatoes
are tender.

While the soup simmers, whisk 1 tablespoon of cornstarch
with 1/4 cup of water until smooth. Once the potatoes
are tender, stir the cornstarch mixture ("slurry") into
the soup. Cook for 1-2 minutes or until the soup
thickens. Serve immediately, topped with crumbled bacon.

Michelle Babbie, New York MY

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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