Olive Garden Zuppa Toscana

Every time Kendall and I go to Olive Garden, he gets the Zuppa Toscana soup and goes on and on about how good it is.

{Every Time}

Did I mention that he likes it?

Because he tells me he does. Every time.

So I took the hint and decided it was time to find out how to make this recipe at home. I looked at a few different sites and tried it a few different times. Finally, I tweaked and combined the recipes that I found online until I felt like it tasted as close to exactly the same as I could get it. The husband approves!

{And can I say FINALLY, I have found a recipe that he raves about, and tastes better than how his mom cooks ;) has any of you ever had that challenge?}

So try it out and enjoy!

Olive Garden Zuppa Toscana

Makes: 6-8 servings

INGREDIENTS

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces, chopped very fine
• 2 tsp minced garlic
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 5 large potatoes
• 3/4 of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, set aside.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 20 mins. or until the bacon is cooked all the way.
3. Add chicken bouillon and water to the pot and heat until boiling.
4. Add the sliced potatoes and cook until semi-soft.
5. Add the heavy cream, sausage and kale, let all heat through and serve.

Delicious!