Zuppa Toscana

Zuppa Toscana

Kirsten Fuller - Bountiful, UT

This is a copy cat recipe from Olive Garden.  I love love love to serve this with homemade hot rolls.

Serves 6-8

Ingredients

1 lb. ground Italian Sausage

1 teaspoon crushed red pepper

1 large white onion, diced

4 strips of bacon

2 teaspoons garlic, crushed

1 cup heavy cream

7 cups chicken stock

1 lb. russet potatoes, sliced 1/8 inch thick with skins on (approx. 3 large potatoes)

1/4 bunch of Kale, bite size pieces

Instructions

1. Saute' sausage & crushed red pepper in pot.  After cooked, refrigerate while you prepare other ingredients.  Drain excess fat from pot.

2.  In same pot, saute' bacon, onions, and garlic for approximately 15 minutes (until onions are soft)

3.  Add chicken stock to onions & bacon and bring to a boil

4.  Add potatoes and cook until soft (approximately 1/2 hour)

5.  Add heavy cream and cook until thoroughly heated

6.  Return sausage mixture into the pot

7.  Add kale just before serving.