10 cups water
7 chicken bouillon cubes
1 teaspoon salt
1 1/2 tsp crushed red pepper flakes
2 teaspoons garlic paste
2 teaspoons garlic paste
1 lb russet potato, peeled and sliced (Or cubed. About 3 large)
1 lb ground Italian sausage
1 large white onion, diced
1 bunch fresh kale, torn in small pieces (or 16 oz. bag of prewashed and cut Kale. Discard stems)
1 cup heavy cream
- 6 tablespoons oscar meyer bacon bits
1 In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.
2 Sauté the sausage and onion in a skillet, until the sausage is brown, then add it to the stockpot, along with the Kale. Simmer for 20 - 30 minutes, or until Kale and potatoes are tender.
3 Add the cream and bacon bits, and simmer for about 10 minutes.
4 Notes:.
5 I use 10 medium size potatoes.
6 Half and Half can be substituted for the heavy cream if desired.
7 Kale can be found in the produce department of most grocery stores.
from: http://www.food.com/recipe/olive-garden-zuppa-toscana-soup-274110#ixzz20pZvWtSb
