amazing zuppa toscana

Just when I was getting tired of all my soup recipes, my sister-in-law sent me this outstanding recipe for Olive Garden's Zuppa Toscana. Everyone loves a good knock-off, right? This is a must try....I can't even tell you how people rave about it! Enjoy.

Zuppa Toscana

Makes 6-8 Servings

Ingredients

1 lb ground Italian sausage (I use mild)
¾ tsp crushed red pepper
1 large white onion, diced
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic for approximately 15 minutes or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving.

Buon appetito!!