Olive Garden Zuppa Toscana

By BelleFille

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Ingredients

1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 tbsp. bacon pieces
2 tsp garlic puree
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or 3 large potatoes
1/4 bunch kale

Details

Servings 6
Level of difficulty Average
Cost Average budget

Preparation

Step 1

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

Step 2

In the same pan, sauté bacon, onions, and garlic over low-medium heat for 15 minutes. Add chicken stock to the pot and heat until it boils.

Step 3

Add the sliced potatoes and cook until soft, about 1/2 hr. Add the cream and just cook until thoroughly heated. Stir in the sausage and the kale, until heated through.