Olive Garden Zuppa Toscana Soup

This recipe is really yummy and pretty close to the real thing! It is so good!

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  (I used 4 cans of Chicken Broth in place of the water and bouillon)

5 cubes of chicken bouillon

1 cup heavy cream (I used half and half)

1 lb sliced Russet potatoes, or about 3 large potatoes

¼ of a bunch of kale

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

In the same pan, sautee 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 thoughouly heated.

Stir in the sausage.

Add kale just before serving. Delicious!