Whenever I go to Olive Garden for lunch, I'm always sure to get a bowl of this tasty stuff. Zuppa Toscana, with it's hearty kale and delicious sausage, you really can't go wrong. The only thing better then eating it at a restaurant, is eating it at home donning pajamas and warm fuzzy socks, whilst watching your favorite show. I also love making things like this myself because I can lighten it up without lightening flavor, like using turkey sausage, and fat free half and half. Mmmmm, delicious.
Zuppa Toscana
Adapted From Allrecipes
Ingredients
1 pound bulk mild Italian sausage
1 1/4 teaspoons crushed red pepper
flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh kale, tough stems
removed
Directions
1. 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.
2. 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.
3. 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 kale, 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.
