OLIVE GARDEN ZUPPA TOSCANA

Makes: 6-8 servings
• 1 lb ground Italian 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
Sauté Italian sausage and crushed red pepper in a large pot. Drain and set aside.
In the same pan, sauté bacon, onions and garlic for ap.15 mins.
Mix together the chicken bouillon & water, then add to the onions, bacon & garlic.
Bring to boil.
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!