Best Olive Garden Zuppa Toscana Soup

1 pound hot Italian sausage

 

 

 

°1/2 pound chopped bacon

 

 

 

°7 cups water

 

 

 

°3 chicken stock cubes, chicken to taste

 

 

 

°2 russet potatoes, peel, clean and cut into cubes

 

 

 

°2 cloves garlic, chopped

 

 

 

°1 medium chopped onion

 

 

 

°2 cups shredded cabbage

 

 

 

°1 cup heavy whipping cream

 

 

 

°Salt and pepper to taste

 

 

 

* Methods :

 

 

 

In a saucepan or large soup pot over medium heat, brown the sausage and cut into small pieces, frying.

 

 

 

In same casserole or large pot over medium heat, brown the bacon; lift and place a part. Leaving 2 tsp bacon fat in pan.

Frying the potatoes, onions and garlic in the fatty bacon on or low heat. Fry the translucent onions also the potatoes are still a little firm, but they start to soft.

Add the sausage, bacon, 7 c water, 6 3 cubes of chicken broth to the pan. Cooking over low heat to the potatoes are soft.

Enjoy!

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