Another Version of Olive Garden's Zuppa Toscana

Sauté the chopped vegetables together, with the cut up sausage, in a 5 quart soup pot.

Once they start to sizzle, add seasonings, reduce the heat, cover, but continue to stir occasionally, for 10-15 minutes. Add a little water if it starts to stick to the pot.

10oz. apple gouda chicken sausage

1/2 lg. purple onion

1/4 green bell pepper

3 lg. garlic cloves

2 celery stalks

2 carrots

2T butter

1t garlic salt

1t black pepper

Next add the following, then bring to a low boil for another 10 minutes or so. Reduce the heat to a simmer, cover and continue to cook another 15 minutes.

24oz. chicken bone broth

24oz. fresh cold water

3T+ chicken soup base

4 bay leaves

1 bunch of kale - chopped

3 med. red potatoes - cubed

2 cans white beans, drained and rinsed

Stir in 1 can cream of potato soup ( or cream of mushroom, asparagus or celery). Check the seasonings and tweak it however necessary.

I added 2t smoked paprika, which gave it a nice smokey depth of flavor. . .Lin