OLIVE GARDEN® ZUPPA TOSCANA

• servings: 6-8 servings

Ingredients

1 lb ground Italian sausage

1½ tsp crushed red peppers

1/2 tsp dried oregano

1 large diced white onion

4 Tbsp bacon pieces (2-3 slices)

3 tsp garlic puree (3 cloves)

8.5 cups water

5 cubes of chicken bouillon

1 cup heavy cream

1 lb sliced Russet potatoes, or about 3 large potatoes, partially peeled

¼ of a bunch of kale

Directions

Sauté Italian sausage, bacon, and crushed red pepper in a large pot until lightly browned, about 2-3 minutes. Drain excess fat.

Add onions, oregano, and garlic and sauté over low-medium heat until the onions are translucent and soft.

Add chicken bouillon, water, and potatoes to the pot. Will seem like too much potato, it’s not!

**Pan:** Heat to boil and cook until soft, about half an hour.

**Instant Pot:** Cook for 5 minutes on high pressure, then quick release.

Add the heavy cream and kale and just cook until thoroughly heated. Season with salt and pepper to taste and serve. Delicious!