http://www.tehachapinews.com User Posts on http://www.tehachapinews.com en-us http://www.tehachapinews.com/home/ViewPost/14410 Fall is fast approaching and I'm hoping it will cool down enough for me to start making soup. This is an interpretation of one of Olive Garden's lesser known (and best, in my opinion) soups offered on their menu. It's a blend of Italian sausage, potatoes&nbsp;and kale, with a hint of smokiness courtesy of bacon,&nbsp;in a light cream broth. What is great about this soup is it's easy to make, takes few ingredients, and my whole family (including my 3-year-old) will eat it. Here is copycat Zuppa Toscana:<br /> <br /> Ingredients:<br /> 1 lb. Italian sausage<br /> 2 large russett potatoes, cut in half and then in 1/4 inch slices<br /> 2 cloves&nbsp; minced garlic<br /> 1/2 jar real bacon bits<br /> 1 large chopped onion<br /> 2 cups kale or Swiss chard<br /> 1 qt. water<br /> 2 cans chicken broth<br /> 1 cup heavy whipping cream<br /> <br /> Squeeze&nbsp;sausage from casing and tear or cut into small bite-size pieces. Fry in frying pan until cooked through. Remove and set aside.<br /> <br /> Place onions, potatoes, chicken broth, water and garlic in large stock pot. Cook on medium heat until potatoes are tender. Add sausage, bacon, salt &amp; pepper to taste, and simmer 10 minutes. Turn heat down to low. Add kale and cream, heat through and serve.