Zuppa Toscana (Copycat Olive Garden Soup)
Bread with olive oil and balsamic vinegar
Zuppa Toscana (bag) cooked meat
1 lb. Italian sausage (cooked and brought in a bag)
2 large russet baking potatoes diced
2 C onion, chopped
1/4 C Bacon Bits
3 cloves garlic minced
1/4 t crushed red pepper
2 cups kale chopped 1/2 inch pieces
1 cup half and half
1 49.5 oz can chicken broth
2 C water
Bake potatoes until part done, not completely soft.
Cool and cut into bite size pieces.
Add all other ingredients to bag except can of broth and water. Freeze.
AT HOME:When cooking, thaw, add the broth and water, and put in pot for 1 hour or crockpot for 6-8 hours on low.