Zupa Toscana (Olive Garden Copycat)

My sister introduced this recipe to me and it's definitely a favorite.  We love that it's so hearty and flavorful, and if there are any leftovers, they reheat really well.

• 1/2 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 2 tsp garlic puree (optional)
• 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 (or more)

1. Sauté Italian sausage and crushed red pepper in a large pot.  Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté onions and garlic over low-medium heat for approximately 15 minutes, or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and heat through.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

We love to have this soup with bread sticks to mimic an Olive Garden experience.  I like this recipe.

Adapted from: http://www.tuscanrecipes.com/recipes/olive-garden-zuppa-toscana.html