Olive Garden Zuppa Toscana Soup 1 pound spicy Italian sausage 1/2 pound bacon, chopped 7 cups water 3 chicken flavored bouillon cubes 2 large russet potatoes, scrubbed clean and cubed 2 cloves garlic, chopped 1 medium onion, chopped 2 cups chopped kale 1 cup heavy whipping cream salt and pepper, to taste Directions In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside. In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet. Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften. Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.✔ Like ✔ “Share” ✔ Tag ✔ Comment ✔ Repost ✔Follow me To SAVE this , be sure to click SHARE so it will store on your personal page. For more fun, amazing ideas... recipes and motivational weight loss tips Click and join us here-- http://www.facebook.com/groups/foreverfitwithpatti/

 

 

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Olive Garden Zuppa Toscana Soup

 

Ingredients

 

1 lb ground mild Italian sausage

4 -6 russet potatoes, thinly sliced or peeled and diced

1 -1 1/2 teaspoon crushed red pepper flakes

2 tablespoons olive oil

1 large white onion, chopped

3 garlic cloves, minced

4 tablespoons real bacon pieces

10 cups water, divided

7 teaspoons better than bouillon chicken base

1/3 bunch fresh kale, stemmed and torn

1 cup heavy cream

salt and pepper

shredded pecorino romano cheese (optional) or parmesan cheese (optional)

 

Directions

 

In a large pot on medium-high heat add the ground sausage and crushed red pepper flakes. Using a spatula, break up the sausage until it's cooked through. Pour sausage into a large bowl and set aside.

In the same pot add the olive oil, chopped onion, and bacon pieces until the onions become translucent. Add garlic and cook for an additional 5 minutes.

Add 2 cups of water to the pot and stir well. Add the chicken concentrate and stir to combine. Then add the remaining 8 cups of water.

Add potatoes and cook until fork tender. Add a little salt to the broth if necessary to make sure the potatoes will absorb for maximum flavor.

After potatoes are done, add the cooked sausage back into the soup. Skim off most of the fat from the sausage that floats onto the surface.

Add the fresh kale and stir in to allow the leaves to soften slightly.

Add the heavy cream and stir.

Salt and pepper to taste.

Garnish each serving with shredded parmesan or pecorino romano cheese, if desired.

 

Larry Kenneth Griggs shared Patti Luper Brown's photo.