olive garden's zuppa toscana

One of our family's favorite soups is the Zuppa Toscana that is served at Olive Garden.  It is a great soup, hearty with potatoes and sausage and a great way to sneak in a serving of kale.  Olive Garden had this recipe on their website and it tastes just like what they serve in the restaurant.  This winter I will be making this with potatoes from our garden and kale that I have frozen or fresh from the winter greenhouse.  I use fresh garlic in place of the garlic puree and I have used chicken stock in place of the water and bouillon. 

Olive Garden's Zuppa Toscana

1 pound ground Italian sausage*

1 ½ tsp crushed red peppers

1 large white onion, diced

4 Tbsp bacon pieces

2 tsp garlic puree

10 cups water

5 cubes chicken bouillon

1 cup heavy cream

1 pound (3 large) russet potatoes, sliced

¼ bunch kale

Saute the sausage and red pepper flakes in a large pot.  Drain excess fat and refrigerate.  In same pan saute the bacon, onions and garlic over low-medium heat for approximately 15 minutes or until onions are soft.  Add chicken bouillon and water and heat until it starts to boil.  Add the sliced potatoes and cook until soft, about 30 minutes.  Add the heavy cream and just cook until thoroughly heated.  Stir in the sausage and the kale,  let all heat through and serve.

*Johnsonville mild Italian brats work well.