Olive Garden's Zuppa Toscana Soup

(Thanks to Cameron Busby for sharing this recipe!)

10 cups water

7 chicken bouillon cubes

1 tsp salt

1 tsp crushed red pepper flakes

2 tsp finely minced garlic or garlic paste

1 lb (3 large) russet potatoes, sliced (I didn't peel them and just sliced them with the peel on)

1 lb mild Italian sausage (I used the kind from the store that comes in large links, remove casing before browning)

1 large white onion, diced

1 bunch fresh kale, torn in small pieces (don't use stems)

1 cup heavy cream

6 TBSP bacon bits

 

In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally while you start the next step.

Next saute the sausage and onion in a skillet until the sausage is brown, then add it to the stockpot, along with the kale. Simmer on lower heat for 20-30 minutes or until kale and potatoes are tender.

Add the cream and bacon bits, and simmer for about 10 minutes.

Note: I also added a little bit of salt, pepper, and dried oregano in the onion/sausage mixture as it browned.