Zuppa Toscana

This is my version of Olive Garden's best soup (in my humble opinion). I'm making it today for Recipe Club. The theme is Italian. Lucky ladies...

1 32 oz. box Pacific Organic Chicken Broth
4 c. water
2 cloves garlic, minced
3 c. finely diced potatoes
2 green onions, finely chopped
1/2 red bell pepper, finely diced
1-2 c. browned, crumbled italian pork sausage
1 c. cream and /or whole milk
2 T. flour
1 T. salt
1/2 tsp sugar
1/8 tsp. pepper
1-2 c. dark, leafy green (I've used kale and bok choy)

Bring broths, water, and garlic to simmer in large soup pot over HI heat. Add potatoes and green onions. Let simmer for 5 minutes. Add red pepper and sausage. Simmer until potatoes are fork tender. Turn down heat. In a jar or cup with a lid, shake cream and flour until smooth (not too much or cream will turn to butter) or whisk. Swirl into soup and allow to thicken slightly. Season with salt, sugar, and pepper. Slice washed greens crosswise in 1/4" strips. Lay on top of soup and allow to wilt slightly.
Serve with Parmesan cheese and crusty bread.