Zuppa Toscana Soup Recipe (Olive Garden Copycat)

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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

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Dìrectìons 

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