Olive Garden? Well...almost.

I made it! I finally had all of the ingredients to make my husband's favorite soup, Zuppa Toscana. I will have to say I think I did a better job than Olive Garden with this recipe. I know that sounds a little conceited, but it did taste wonderful.
This recipe also contained a Shirley J product: Chicken Bouillon.
The Chicken Bouillon from Shirley J contains no MSG, preservatives, and contains less sodium than other similar products. Yeah! It is concentrated and well worth the price.

So you are probably saying, by now, "Get on with it lady and give us the recipe!"

Zuppa Toscana

	1   pound Italian sausage
	2   large russet baking potatoes sliced in half and then in ¼ inch slices
	1   large chopped onion
	1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
	2  cloves garlic, minced
	2  cups chopped kale or Swiss chard
	29 oz. water and 1 and 3/4 teaspoons Shirley J's Chicken Bouillon
	1  quart water
	1  cup heavy whipping cream Cook sausage in a 300-degree oven for approximately 1/2 hour; drain on paper towels and cut into slices. Place onions, potatoes, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste and simmer for another 10 minutes. Turn to low heat; add kale and cream. Heat thoroughly and serve. ** I didn't cook the sausage in the oven like the original recipe called for. The original recipe all commented that if you wanted a low carb. option you could substitute the potatoes for cauliflower. I will have to keep that in mind next time, since my husband and I are trying to lower our weight.