Olive Garden Zuppa Toscana
Ingredients
- 1 lb. ground Italian sausage
- 1 1/2 tsp. crushed red peppers
- 1 lg. diced white onion
- 4 Tbs. bacon pieces
- 2 tsp. garlic puree
- 10 C. water
- 5 cubes chicken bouillon
- 1 C. heavy cream
- 1 lb. sliced Russet potatoes, or about 3 large potatoes
- 1/4 of a bunch of kale
Directions
Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sautee bacon, onions and garlic for approximately 15 minutes or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoughouly heated. Stir in the sausage. Add kale just before serving.
