|the photo is from the wonderful lady at the below link that recreated the recipe I altered. :0)|
1 lb GF Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bit (optional, but I think it made it)
2 garlic cloves, minced (I used a lot more)
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 can coconut milk
A palmful (1 TBS or so) smoked paprika (my addition)
Chop or slice uncooked sausage into small pieces.
Brown sausage in your soup pot.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in pot.
Cook on medium heat until potatoes are done.
Add sausage and bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.
Read more at: http://restaurant.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298?oc=linkback
I served this with crumbled ruffles with ridges on top, as well as the crumbled bacon.