Olive Garden Zuppa Toscana

This is one of those recipes that supposedly came from someone who used to work at the Olive Garden, although it has been adapted to serve 6-8. Not sure if it's the true recipe but it is delicious and one of my favorite soups. Just the thing to warm you up on a crisp fall night. It's brothy and creamy and I love the kick from the red pepper. It's perfect with a delicious salad (that I will post later) and a big basket of warm breadsticks.

Olive Garden Zuppa Toscana

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

Directions:
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. 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 thoroughly heated.
Stir in the sausage.
Add kale just before serving. Delicious!

Serves 6-8

Posted by: Sallie