Who doesn't love Olive Gardens soup and salad deal?! I'm so in love with Olive Garden, especially their Zuppa but I'm even more in love with the fact that I can now make it at home. This recipe is an easy, delicious, slightly healthier version of Olive Garden's Zuppa!
1/2 pound uncured all natural bacon
1 pound Italian sausage
2 large russet potatoes, sliced and cut into fourths.
1 yellow onion, diced
2 garlic cloves, finely chopped
4 cups all natural chicken broth
3 cups organic kale, chopped
2 cups water
Method
Cook both bacon and sausage in two separate skillets until both meats are fully cooked. Chop up bacon and add both to slow cooker. Leave drippings from bacon in the skillet and add onion and garlic. Cook until the onion is translucent in color. Use a slotted spoon to transfer the garlic and onion to slow cooker. Make sure to drain as much grease as possible so it does not settle on the top of your soup. Add potatoes, chicken stock, and water. Allow to cook in slow cooker on high for about 4 hours (on low about 6 hours). One hour before serving, stir in the chopped kale. Serve with shredded Parmesan cheese and enjoy!
No comments:
Post a Comment