"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Olive Garden Zuppa Toscana Recipe

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This recipe for Olive Garden Zuppa Toscana, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Shepherd
Added: Saturday, January 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 tbsp. bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced russet potatoes, or about 3 large potatoes
1/1 of a bunch of kale

Directions:
Directions:
Saute Italian sausage and crushed red pepper in pot. Remove from pot draining off excess fat. In the same pan, saute bacon, onions and garlic until onions are soft. Mix together the chicken bouillon and water, then add to onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until heated. Stir in sausage. Add kale just before serving. Delicious!

 

 

 

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