Olive Garden Copycat Zuppa Toscana ( Potato Sausage) Soup

Serves: 4

Some recipes call for boursin cheese to make this creamy. I don't think that is necessary. I do however like the tang that adding sauerkraut and sauerkraut juice adds. I often omit the bacon since it already has sausage. I also often use less cream than is called for ... just enough to make it little creamy. Be sure to cut kale into small pieces that will fit on a spoon.

Ingredients:

2 tablespoons	olive oil
2 tablespoons	butter
1 pound	italian sausage (i like mild sausage)
1	large onion, chopped (or shallots)
3 cloves	garlic, minced
1/2 cup	of sherry wine or a dry white wine (like a sauvignon blanc) optional - stir in after sausage cooked and allow to evaporate
2	large russet potatoes, diced to 1/2 inch cubes (red or yellow potatoes work too)
1/4 cup	bacon bits (optional)
2 cups	kale or swiss chard, chopped
1 teaspoon	italian seasoning optional
1 teaspoon	oregano optional
3 cups	chicken broth
	water to thin to desired consistency
1 cup	heavy whipping cream (perhaps less - just enough to add creamy texture)
1 teaspoon	seasoned salt
1 teaspoon	black pepper
1/2 - 1 cup	sauerkraut
1/2 cup	sauerkraut juice

Directions:

1 Chop or slice uncooked sausage into small pieces.
2 Brown sausage, add onions and cook a few minutes, add garlic and cook another minute. in your soup pot.
3 Add chicken broth and potatoes.
4 Cook on medium heat until potatoes are done. Add water if desired for consistency
5 Add bacon.
6 Salt and pepper to taste.
7 Simmer for another 10 minutes.
8 Turn to low heat.
9 Add kale and cream.
10 If using sauerkraut/juice add toward end and just heat through.
11 Heat through and serve.

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Soup / Soup