Jud and I have gotten hooked on this soup that we discovered at Olive Garden. It is so good. Once when Jud was on the internet I asked him to type in Zuppa Toscana and try to find the recipe. Up it popped. Isn't the internet amazing. We love this soup and now I can make it at home. You must try this. It is awesome.
1 pound ground Italian sausage (casings removed)
1 teaspoon crushed red peppers (the recipe calls for 1 1/2 teaspoons)
1 large diced white onion
4 Tablespoons bacon pieces
2 teaspoons garlic
10 cups water
5 cubes of chicken bouillon (I used 4 cups of chicken stock and 6 cups of water with 3 bouillon cubes)
1 cup heavy cream
1 pound sliced Russet potatoes, or about 3 large potatoes
1/4 of a bunch of Kale (I used the whole bunch) Dice it fine
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, saute bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add 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. Delicious!