Zuppa Toscana

Another OG knockoff. This is tasty with Caesar Salad and breadsticks. And great for a cold snowy day! This recipe makes about 8 servings, so scale down or invite over some friends.

Zuppa Toscana
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. Remove from pan and set aside. In the same pan, sauté bacon, onions and garlic for approxiamtly 15 minutes or until the onions are soft. ix 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.