Zuppa Toscana

This is one of my favourite soups to cook. If you've been to an Olive Garden restaurant, you've seen this soup on the menu, and yes it tastes exactly like Olive Gardens version! It's pretty simple to make, doesn't require a very long cooking time; it's not an all day ordeal. 


Here's what you'll need 

1 lb bulk mild italian sausage
1 1/4 tsp crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tbsp minced garlic
5 cans chicken broth 
6 potatoes thinly sliced or cubed 
1 cup heavy cream 
1 bunch of kale, stems removed 


Method:
Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.

Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.

Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale into the soup just before serving.

* I added the cream in individual bowls. 

Et voila, super delicious Zuppa Toscana 

~ Alea