The BEST Zuppa Toscana Recipe (An Olive Garden Soup Knockoff)

• 1 pound Italian Sausage (you can use mild or hot Italian sausage depending on your desired taste.)
• 2 cans {16oz) Chicken Broth (I use whisk bliss {a universal cooking base} mixed with water and chicken bouillon to create my chicken broth base.)
• 1 quart Water
• 1 large Onion (I prefer to use a Walla Walla sweet onion. The taste is amazing!)
• 4 medium Red Potatoes, 1/4 inch pieces.
• 2 Garlic Cloves, minced
• 1⁄4 cup Bacon, cut into little pieces (We purchase a bag of pre-cut fresh bacon bits from Costco.)
• 2 cups Kale, chopped
• 1 cup Heavy Whipping Cream

1. Brown sausage, drain grease, and set aside.
2. Add chicken broth and water into pot and stir.
3. Place chopped onions, potatoes, and mined garlic into pot. Cook until potatoes are soft.
4. Add sausage and bacon to soup.
5. Add salt and pepper to taste.
6. Simmer soup for 10-15 minutes to enhance flavors.
7. Turn stove or crockpot down to low heat.
8. Add chopped kale and heavy whipping cream into soup.
9. Cook soup until kale is cooked thoroughly.
10. Serve with warm bread sticks or biscuits. Enjoy!

Ingredients

• 1 package Refrigerated Buttermilk Breadsticks (I used Pillsbury breadsticks)
• 1⁄4 cup Canola Oil
• 3 tablespoons Grated Parmesan Cheese (you can use the pre-grated cheese that is almost like a powder…easy peasy!)
• 1⁄2 teaspoon Garlic Powder
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Parsley Flakes

1. Twist individual sections of dough to make a twisted bread stick. Tuck ends under and place 2 inches apart on a greased baking sheet.
2. Bake at 400 degrees for 8-10 minutes or until golden brown.
3. In a large bowl, combine the remaining ingredients.
4. Using a basting brush, brush the warm bread sticks with the Parmesan mixture.
5. Serve and enjoy! Make sure you get one too…before they’re gone!

Enjoy!