Zuppa!

Do you love this soup from Olive Garden as much as I do? Well here you go. This is the best copy cat recipe EVER! I mean EVER! and it's so easy.

Zuppa Toscana

1 lb ground italian sausage

2 large potatoes, thinly sliced

1 onion, chopped

1/2 C crumbled bacon

2 cloves garlic, minced

2 cups of kale, torn

32 oz chieken broth

1 quart water

1 C whipping cream (we used skim milk)

Directions:Cook sausage on stovetop and set aside. In large stockpot, add potatoes, onion, garlic, water & chicken broth. Cook until potatoes are done. Add bacon bits & sausage. Simmer 10 min. Add cream & kale. Cook 2 minutes. Salt & pepper to taste.

Oh and check me out. I also made french bread. Try it! It's easier than you think.

French Bread

1 1/2 cups warm water (105-115 degrees)

1 pkg. dry yeast

1 tablespoon sugar

1 tablespoon shortening (we used unsalted butter)

1 1/2 tsp. salt

3 - 4 cups flour

1 egg white

1 tablespoon water

sesame seeds (optional)

Combine first 5 ingredients in a large bowl; let stand for 5 minutes. Add 2 cups flour; beat at medium speed of an electric mixeruntil smooth. Gradually stir in enough remaining flour to make a soft dough. Let stand 10 min. Stir gently for a few seconds; cover. Repeat gentle stirring at 10 min. intervals for 40 min. Turn dough out onto a lightly floured surface; divide in half. Roll each half to a 15- x 8-inch rectangle. Roll up jellyroll fashion, starting with the lo Place loaves, seam side down, on a greased baking sheet. Make diagonal slits about 1/4-inch deep down the length of loaves, using a sharp knife. Combine egg white and 1 tablespoon water in a small bowl; beat with a wire whisk until blended. Brush loaves with egg white mixture and sprinkle with sesame seeds (if desired). Cover and let rise in a warm place, free from drafts, 45 min. or until doubled in bulk. Bake at 375 degrees for 30 min. or until loaves sound hollow when tapped. Yield: 2 loaves. ng side; pinch ends and seam to seal.