This is a copy-cat version of an Italian soup that is served at The Olive Garden Restaurant.
And speaking of olive gardens, my son happens to be on a two-year mission in Italy right now, and he once helped a man to harvest his olive trees because the man’s wife, who usually helps, was ill. So here is a picture of my son Craig harvesting olives in Italy.
This is the man who owns the olive trees.
And here are the olives that will be used to make olive oil.
Anyway, back to the soup. It’s filled with lots of yummy ingredients like spicy Italian sausage, potatoes, onions, bacon, and collard greens. The base is made with a mixture of chicken broth and a little bit of cream. It tastes so good that you just might think you’re in Tuscany. Enjoy!
Recipe Slightly Adapted by Winner Dinners/Origin Unknown
1/2 pound of spicy Italian sausage links
1 tablespoon olive oil
3/4 cup onions, chopped
2 cloves garlic, minced
2 (14-ounce) cans of chicken broth
2 small baking potatoes, peeled, halved lengthwise and cut into 1/4-inch slices
1/2 cup pre-cooked bacon pieces (sold as a salad topping)
2 cups of collard greens, chopped
1/3 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
Place the sausages on a baking sheet and bake at 300 for about 25 minutes. This will partially cook them. Halve the sausages lengthwise, then cut diagonally into 1/2-inch slices. Meanwhile, cook the onions in the olive oil in a 3- to 4-quart saucepan over medium heat until the onions are almost transparent, 3-4 minutes. Add the garlic and cook 1 minute more. Add the chicken broth, potatoes, and pre-cooked bacon pieces. Bring to a boil, reduce heat and simmer 15 minutes. Add the collard greens, sausage, whipping cream, salt, and pepper. Simmer 5 minutes longer.