Tuscany Soup Like Olive Garden

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 1/2 cups spicy sausage links (i used 6 breakfast sausage links because it was what i had and because my family doesn't like italia)
• 6 slices bacon
• 3/4 cup onion, diced
• 1 1/2 teaspoons minced garlic
• chicken broth (i used 3 small cans, a different recipe used bouillon cubes or crystals and water to make equivalent)
• 2 medium potatoes, sliced up 1/4 inch and then halve the slices (use more next time for a heartier soup)
• 1/2-1 teaspoon fennel seed (or to taste, i found this to be the secret to the distinct flavoring of the soup)
• 2 cups kale leaves, sliced thinly (spinach can be substituted, i only used 2 large pinches of crinkly kale leaves my family isn't big o)
• 1 cup heavy whipping cream (try fat free half and half)
• parmesan cheese (to garnish)

Recipe

• 1 quarter potatoes with peelings on and then slice quarters into ¼ inch thick pieces.
• 2 place potatoes in large pot and add 3 cans chicken broth and bring to a boil, reduce heat and simmer.
• 3 meanwhile, cook sausage links until done. cool, then cut in slices, then halve the slices.
• 4 cut bacon in small squares and cook over medium heat until done but not crisp.
• 5 cook onions in bacon drippings in a large saucepan over medium heat until the onions are almost clear.
• 6 add garlic to onions and cook one minute.
• 7 add onions, meats, and fennel seeds to potatoes and broth. simmer until potatoes are soft.
• 8 add kale and cream. simmer to soften greens (approx. 4 minutes) and serve. garnish with parmesan cheese (optional).