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ZUPPA TOSCANA – OLIVE GARDEN COPY CAT RECIPE
Ingredients
- 1 lb ground Italian sausage
- 1½ tsp crushed red peppers
- 1 large diced white onion
- 4 Tbsp bacon pieces I bought the REAL bacon pieces in the salad section, worked great and not as much grease
- 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 (sliced with skins left on)
- ¼ of a bunch of kale chopped I used my kitchen shears
Instructions
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Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
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In the same pan, sauté bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
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Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
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Add potatoes and cook until soft, about half an hour.
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Add heavy cream and cook until thoroughly heated.
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Stir in the sausage.
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Add kale just before serving.
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