Zuppa Tuscana Soup

50.   Try 2 new recipes a month (1/33) (more info)

58.   Learn how to make 25 kinds of soup (1/25) (more info)

This was a stolen recipe from Olive Garden that was fairly simple to make and doesn’t have a ton of ingredients. It ended up tasting just like it does at the restaurant. We had Mom and Dad over for dinner and they both liked it as well.  Shane : 8/10 – Tara : 9/10

Makes: 6-8 servings

• 1 lb ground Italian (turkey) sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 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. Sauté Italian sausage and crushed red pepper in a large pot. (We only used 1 tsp of red pepper) Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté 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 thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving.