Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the kale, let all heat through and serve.
The origin of this recipe came from: http://www.tuscanrecipes.com/recipes/olive-garden-zuppa-toscana.html
- 1.0lb Ground italian Sausage
- 1.0tsp Crushed red Pepper
- 1.0 Large diced onion
- 4.0Tbsp Bacon pieces
- 2.0tsp Minced garlic
- 10.0c Water
- 5.0 Chicken bouillon cubes
- 1.0c Heavy cream
- 1.0lb Sliced potatoes
- 0.0bnch Kale