Good grief, Another Master Piece!!!

OK! OK! I know it’s getting boring and redundant, but hey I don’t have that much to blog about. I made another dish. We had a HP group social Friday night; it was a soup and bread thing. Anita worked and didn’t get off until almost 6 so I made the soup. I made one of her recipes Zuppa Toscana. It is Olive Garden’s sausage and potato soup. I t really turned out very well. We are still enjoying it. Very good when it’s cold outside.

Here is the recipe. Try it, You'll like.

Olive Garden Zuppa Toscana This is a much requested recipe on the site given its name! Someone who used to work at the Olive Garden sent in the original recipe and I've adapted it to serve just 6-8. Try it since it is really yummy! To be honest, this recipe isn't very "Tuscan". It is a very good soup and hits the spot on cold winter days. I've included this and a few other Olive Garden-inspired recipes on the site for all of our visitors that enjoy eating at the restaurant chain. In my opinion, making these recipes at home makes them even better than the ones you eat at the restaurant! :) Makes: 6-8 servings 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 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 for approxiamtly 15 mins. or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Stir in the sausage. Add kale just before serving. Delicious! Buon appetito!