Zuppa Toscana Soup
I always get this soup when I go to Olive Garden, so when I found this recipe, I was so excited.
1 lbground italian sausage
1 1/2 tspcrushed red peppers
1 largediced white onion
4 Tbspbacon pieces
2 tspgarlic puree
5cubes of chicken bouillon
1 cheavy cream
1 lbsliced russet potatoes (about 3 large potatoes)
How to Make Zuppa Toscana Soup
- 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 over low-medium heat for approximately 15 minutes or until the onions are soft.
- Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and the kale, let all heat through and serve.