Zuppa Toscana

If you are like me, the only soup Olive Garden should serve is Zuppa Toscana (why would you choose minestrone over Zuppa Toscana? Seriously.) My sister-in-law gave me this yummy recipe for it. I made it the other day for some company, and it was pretty dang good, if I do say so myself! (And it lasted us 3 meals!)

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

Brown sausage and red pepper. Drain fat and set aside. In same pan saute onion, bacon and garlic until onions are soft. Add water and bouillon. Bring to a boil and add potatoes. Cook until soft, around 30 minutes. Add cream, sausage and kale. Cook until heated through and serve.

(Note: I changed the recipe a bit when I actually made it. I used finely-chopped green pepper instead of red pepper, I used minced garlic out of a jar instead of garlic puree, I used 12 cups of water instead of 10, I used half-and-half instead of cream, and I doubled the amount of potatoes. Delicious!)