Olive Garden Zuppa Toscana
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Lately, this soup has been one of my favorite things to eat, but I cannot justify goin gin to pay for a bowl every time I have a craving. So, I looked online and found someone who said they got the recipe from someone who used to work for the Olive Garden. She adapted the recipe to feed 6-8 people.
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
Sauté Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic for approximately 15 minutes or until the onions become soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Heat until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until fully hot.
Stir in the sausage and then add the kale just before serving.
*Personally, I find cubed bouillon too salty. I use either a good chicken stock or a soup base called Better Than Bouillon.
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