Olive Garden Zuppa Toscana
makes: 6-8 servings
1 lb ground Italian sausage
1 1/2 teaspoon crushed red peppers (can use less if less heat is desired)
1 large white onion, diced
4 tablespoons bacon pieces, diced
2 teaspoons garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale (I used half a bag of baby spinach)

* saute italian sausage and crushed red pepper in a large pot... drain excess fat and refrigerate while you prepare other ingredients
* in the same pot, saute bacon, onions and garlic over low-medium heat for approx. 15 minutes or until onions are soft
* add chicken bouillon and water to pot and heat until it starts to boil (I increased the heat a bit to get it boiling)
* add the sliced potatoes and cook until soft, about 30 minutes
* add the heavy cream and just cook until thoroughly heated
* stir in the sausage and kale (or spinach), let all heat through and serve
(Jen Schaab)