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!

Notes

Add extra bouillon

Seasoning with extra garlic powder at the end