Zuppa Toscana

I am a huge fan of Olive Garden. I don't get to go very often, but I love their soup and salad. MMMM.... I don't usually order Zuppa Toscana but my friend invited me over the other night and she made Olive Garden's recipe. I am now a forever fan. I loved her twist on it WAY more. Enjoy!




Makes: 6-8 servings

INGREDIENTS

• 1 lb ground Italian sausage (you can use sweet basil sausage)

• 1½ tsp crushed red peppers (you can omit if you don't like spice)

• 1 large diced white onion

• 4 Tbsp bacon pieces (real bacon bits work great! not mushy)

• 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



1. Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.



2. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. 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 thoughouly heated.



6. Stir in the sausage.



7. Add kale just before serving. Delicious!

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