Tuesday, March 10, 2009

Olive Garden Zuppa Toscana

Thanks for this recipe Anna! I've never had kale before and I thought the flavor might be a little overpowering, but it is so yummy!

-Anna Hampton

1 lb ground Italian sausage
1 to 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, ribs removed and chopped

Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, saute bacon, onions and garlic for approximately 15 mins. or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Stir in the sausage. Add kale just before serving (I cooked it until it softened). Delicious!

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