Zuppa Toscana

Leftovers! Forgot to take a photo at dinner.

Yep, this is on the menu at the Olive Garden. I am a soup eater, but not Charlie. This is one soup Charlie likes. I mean it has bacon and Italian sausage in it....what's not to like.

Too bad it is 85 degrees here. Not exactly soup eating weather.

Ingredients:

• 1 lb ground Italian sausage
• 1½ 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
• ¼ of a bunch of kale (chopped)

Directions:

1. Sauté Italian sausage and crushed red pepper flakes and set aside.
   
2. Sauté bacon, onions and garlic.
3. In an stockpot, mix together the chicken bouillon and water/broth, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving.

You know I had to use more than 4 tbsp bacon. And more kale would probably be good as well. It was a little salty for my taste, so perhaps cut back on the bouillon.