Thursday, October 16, 2008

Olive Garden Zuppa Toscana

Olive Garden Zuppa Toscana this makes a lot It really is a unique, flavorful soup

1 lb ground Italian sausage
1 1/2 t crushed red pepper
1 large white onion, diced
4 T bacon, chopped
2 t garlic puree
6 c water
5 cubes chicken bouillon
1 c heavy cream
1 lb. sliced russet potatoes
1/4 bunch Kale

1. Saute Italian sausage and crushed red pepper in pot. Drain fat, refrigerate.
2. In the same pot, sautee bacon, onions, & garlic for approximately 15 minutes until onions are soft.
3. Mix chicken bouillon & water. Add to the onions. Cook to a boil. Add potatoes & cook til soft, about 30 minutes.
4. Add cream & cook til heated. Stir in sausage. Add kale just before serving.

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