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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Olive Garden’s Zuppa Tuscana-Recipe/Day #311 Recipe

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This recipe for Olive Garden’s Zuppa Tuscana-Recipe/Day #311 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground Italian sausage
1 ½ tsp crushed red peppers
1 large white onion, diced
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, about 3 large
¼ of a bunch of kale

Directions:
Directions:
Saute 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, onion and garlic over low-medium heat for approximately 15 minutes 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.

 

 

 

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