OLIVE GARDEN® ZUPPA TOSCANA
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
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!