How to... Zuppa Toscana

So for my very first post,  I'd like to share my picture instruction of the Olive Garden favorite, Zuppa Toscana. I do not use red pepper flakes although the recipe calls for it. My children do not like spicy so I simply buy hot Italian sausage and that is just enough spice for them to eat comfortable. Alternately if you do not like pre-made Italian sausage or pork products you may make your own sausage by mixing your choice of 1 lb. ground meat such as, ground beef, turkey or chicken, with some standard spices such as salt, pepper, Basil, Celery seed, Parsley, red pepper flakes and crushed garlic. Proceed as usual with the recipe. Serve with bread sticks or a good, crusty loaf of French Bread.

Zuppa Toscana

1lb ground Italian sausage

1 1/ 2 tsp crushed red pepper

1 large white onion

4 Tbsp bacon pieces

2 tsp garlic puree

10 cups water

5 cubes chicken bouillon (I prefer stock paste)

1 cup heavy cream

1 lb potatoes sliced

1/4 of a bunch of kale

Start off by gathering the ingredients. It's so much easier with everything pre-chopped, peeled, crushed, measured and sliced. Chop the onion, bacon and the kale. Wash and slice the potatoes and place in a bowl of water to prevent discoloration. Skin the sausage (if using the sausage in casing) and measure out your cream and stock paste or bullion cubes.

Brown the sausage (with the optional red pepper flakes)  until all the liquid (not grease) has evaporated

Set sausage to drain in a sieve or strainer and set aside.

In the same pot saute the bacon bits.

Once browned, add garlic and onion.

Sautee until onion is soft.

Add 10 cups of water...

and the chicken stock paste or bullion cubes.

Once the broth has started to boil add  potatoes. Bring to a simmer and simmer gently until potatoes are soft.

Once potatoes are soft and cooked add the cream and stir.

Next add the drained sausage...

and the Kale

Let the soup heat through.

Serve and enjoy!