Olive Garden's Zuppa Toscana

I am not a huge fan of Olive Garden but I do love this soup and usually order just this, indulging in three or four bowls. I found the recipe on the Internet where they said someone who used to work at the Olive Garden sent in the original recipe. I knew it would be blog worthy but as our blog title says, we always try it for ourselves and cook then tell. So I just got done making a triple batch, for the freezer of course, and haven't stopped sampling since (I should just have a bowl or two but have to save my appetite for supper). It is as good or better than Olive Garden's and it will definitely be on my list of favorites. You can also find a recipe for Olive Garden's Salad online which makes a complete meal paired with the soup. As for freezing, I would freeze it without the kale and add that in fresh when reheating. Makes: 6-8 servings

INGREDIENTS

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 1/4 cup bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• 1 cup heavy cream*
• ¼ of a bunch of kale or spinach*

1. Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, saute bacon, onions and garlic for approximately 15 min. or until the onions are soft.
3. Mix together the chicken bouillon and water (or 10 cups broth), then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
   
6. Stir in the sausage.
7. Add kale or spinach just before serving. Delicious!

* If preparing in advance, reserve cream and kale and add just before serving.