Olive Garden meal

This is one of my favorite meals to make- I particularly enjoy making it for company. (some of you have been lucky enough to be invited for one of these...) It's a lovely soup and breadstick combo, and sometimes, if I feel like it, I'll add a tossed salad. Either way, it's absolutely scrumptious!!

Zuppa Toscana (ala Olive Garden)

1 lb. spicy Italian sausage, crumbled
1/2 lb. smoked bacon, chopped
4 cups water
3 1/2 - 4 cups chicken broth
2 large russet potatoes, scrubbed clean, cubed
2 garlic cloves, peeled, crushed
1 med. onion, peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper to taste

In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In a skillet over medium-high heat, brown bacon; drain, set aside.
Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
Add sausage and bacon to pot; simmer for 10 minutes.
Add kale and cream to pot; season with salt and pepper; heat through
Enjoy! :)

Olive Garden style Breadsticks

1 1/3 cups of water
3 tsp soft butter
4 cups flour (apprx)
2 tbsp sugar
2 tsp salt
2 tsp yeast

Mix 2 c flour with sugar, salt and yeast. Add soft butter and water, stir well. Knead in enough flour to make a soft, manageable dough.

Divide dough into 16 even portions. Roll into little logs, and place on greased baking pans with enough distance to allow for rising.
Cover, and let rise for 45 minutes.

Preheat oven to 450. Melt some butter, and brush on the breadsticks. Sprinkle with a little kosher or coarse salt, and bake until very lightly browned. (apprx 15 minutes) Don't overbake- you want them to be soft! Remove from oven, brush with another coat of butter, and sprinkle garlic salt on top.

Enjoy. These are the most scrumptious breadsticks, ever!!!