Zuppa Toscana soup

This is the soup that they serve at Olive Garden. I made it last week and it turned out delish.

OLIVE GARDEN ZUPPA TOSCANA

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 of chicken bouillon
1 cup heavy cream
1 lb sliced russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale

Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, saute bacon, onions and garlic for approximately 15 minutes. 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 thoroughly heated. Stir in the sausage. Add kale just before serving. Delicious!

**I did see that you could add cauliflower instead of potatoes if you want to do it South Beach/Atkins diet style, which I am sure would be just as good.**

We ate it with french bread and it was filling. It made A LOT. Probably 14 bowls worth. If you don't want it to be really spicy, be sure to use the mild sausage. And you can cut back on the red pepper as well. I think that it actually tasted better on the 2nd day.

Enjoy!! :)

(And be careful you don't burn your hand on the oven in the process of cooking. Pffft! I have an ugly mark on my hand.)