Olive Garden Zuppa Toscana
1 lb. ground Italian sausage
1 tsp. crushed red peppers
1 large onion, diced
1/2 C. bacon, diced
2 cloves garlic, crushed
3 russet potatoes, diced
1 quart (4 cups) water
2 cans chicken broth
2 C. kale, chopped
1 C. heavy cream
Brown Italian sausage with crushed red pepper in sauté pan. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sauté bacon, onions and garlic until the onions are soft. Mix in the chicken broth and water. Add potatoes and cook until soft, about half an hour. Add the sausage. Add the heavy cream and cook everything until heated through. Add the kale just before serving.
*Note: I substituted a garnish of parsley for the kale because I had it on hand. Don't be afraid to substitute to use up what you have in your refrigerator already!
