A Spoonful of Bacon Helps the Kale Go Down

Olive Garden Zuppa Toscana Soup

Ingredients:

• 1 lb ground Italian sausage (I use hot)
• crushed red peppers (to taste)
• 1 large diced white onion
• 4 slices of bacon in big cubes
• 3 big garlic cloves
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes (I used 5 medium yukon gold- I made half moon slices)
• kale (however much you want)
 

 

Directions:

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, set sausage aside.
2. In the same pan, sauté bacon, onions and grated garlic over low-medium heat for approximately 15 mins. or until the onions are soft (do the bacon for about 5 minutes before you add the onion)
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 12-15 minutes- you want them fork tender but not mush.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through, let the kale wilt and serve. Delicious!