Olive Garden Zuppe Toscana Soup!
Laura
ingredients
- 1 lb. ground Italian Sausage
- 1 lage onion, diced
- 2 tsp. garlic puree
- 5 cubes chicken bouillon
- 1 lb. Russet potatoes sliced
- 1 1/2 tsp. crushed red peppers
- 4 tbs. bacon pieces
- 10 cups water
- 1 cup heavy cream
- 1/4 bunch kale
directions
Saute sausage and red peppers, drain and refrigerate. In same pan, saute bacon, onion, and garlic 15 minutes. Add water and bouillon-bring to boil. Add potatoes and cook 1/2 hour or until potatoes are soft. Stir in sausage. Cool soup. Refrigerate and shim excess fat. Reheat and add cream. Do not boil. Just before serving add torn kale.
notes
This does take a bit of work. But it is so worth it in the end!
Source: Laura
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