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This recipe is a copycat recipe for an Olive Garden Soup.  I got it from the Home
Plates column in the San Jose Mercury Food Section.  Kim Boatman who writes
that column, which is one of my favorites, is nice enough to mention my site
once in a while.

Zuppa Toscana

1 1/2 cups spicy sausage links
3/4 cups onions, diced
6 slices bacon
1 1/2 tsp. minced garlic
2 tbsp. chicken bouillon powder (or 2 cubes, crushed)
1 quart water
2 medium potatoes sliced up and then halve the slices
2 cups kale leaves sliced thinly (spinach can be substituted)
1/3 cup heavy whipping cream (try fat free half and half)

Preheat oven to 300.  Place sausage links on a sheet pan and bake 25
minutes or until done. Cool, then cut in slices, then halve the slices. 
Put onions and bacon in a large saucepan and cook over medium heat 
until the onions are almost clear.  Remove bacon and crumble.
Add garlic to onions and cook one minute.  Add bouillon powder, water
and potatoes.  Simmer 15 minutes.  Add bacon, sausage, kale and cream.
Simmer 4 minutes and serve.
Parmesan cheese would be a good garnish.


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