Olive Garden's Zuppa Toscana Soup

Makes 6-8 servings

Ingredients:

1 lb. ground Italian sausage

1 1/2 tsp of crushed red pepper

1 large white onion

4 tbsp of bacon pieces

2 tsp of garlic purée

10 cups of water

5 cubes of chicken bouillon

1 cup of heavy cream

1 lb. of sliced russet potatoes or about 3 large potatoes

1/4 of a bunch of kale

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

2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft

3. Add chicken bouillon and water to the pot and heat until it starts to boil.

4. Add the sliced potatoes and cook until soft, about half an hour.

5. Add the heavy cream and just cook until thoroughly heated

6. Stir in the sausage and the kale, let all heat through and serve.

- Amy Voorhees