March 11, 2010

Olive Garden's Zuppa Toscana

1 lb ground Italian sausage (i use jimmy dean “HOT”)

sprinkle of crushed red pepper

1 large diced white onion

4 tbs. bacon pieces

2 tsp. garlic puree

10 cups water

10 cubes chicken bouillon

1 cup heavy cream

*1 lb. slice russet potatoes

Saute Italian sausage and crushed red pepper in pot. Drain excess fat. Refrigerate while you prepare other ingredients. In the same pan, saute bacon, onions, and garlic for approx. 15 minutes or until onions are soft. Mix together the chicken bouillon and water, then add it to the onions and garlic. Cook until boiling. Add potatoes and cook until soft, about half and hour. Add heavy cream and cook until heated through. Stir in the sausage.

*the recipe calls for 1 lb. of potatoes, but we all LOVE the potatoes, so I add a TON more, probably like 4-5 pounds of small diced potatoes. I leave the skins on, slice them, then dice them in (my favoritist thing) the vadalia chop wizard.

**the recipe also calls for kale, which you can just finely chop and add at the end, but no one in my family (but me) will eat the soup if kale is in it, so I usually don't even think of that part when making or buying the ingredients for the soup.

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