Zuppa Toscana (Copycat of Olive Garden)


1 lb ground Italian sausage
1½ teaspoon crushed red peppers
1 large diced white onion
4 tablespoon bacon pieces
2 teaspoon 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


Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.  In the same pan, sautee bacon, onions and garlic for approxiamtly 15 minutes 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.

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