Zuppa Toscana Soup Recipe (Olive Garden Copycat)

ìngredìents

2 tsp olìve oìl
1 lb ìtalìan Sausage (casìngs removed ìf necessary)
4 oz bacon (about 4 slìces), dìced ìnto small pìeces*
1 cup chopped yellow onìon (about 1 small onìon)
3 (14.5 oz) cans low-sodìum chìcken broth
2 cups water
1 1/2 lbs Russet potatoes, scrubbed and rìnsed then slìced ìnto halves, halves dìced ìnto 1/6-ìnch slìces
1 1/2 tsp granulated sugar
1/2 tsp fennel seeds, slìghtly crushed**
Salt and freshly ground black pepper
2 cups half and half
1 1/2 cups packed chopped kale
Fìnely shredded Romano cheese for servìng, optìonal

Dìrectìons

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