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Zuppa Toscana Soup (Olive Garden)

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Olive Garden's Zuppa Toscana Soup
Serves 12
This is the ACTUAL recipe from the Olive Garden Cook Book, pared down to serve 12. Yummy! Great served with a crunchy bread or breadsticks.
Ingredients
  1. 1 lb. ground Italian sausage
  2. 6 tablespoons Oscar Meyer bacon bits
  3. 1 lb. russet potatoes, peeled and sliced or cubed (about 3 large potatoes)
  4. 1 large white onion, diced
  5. 1 bunch fresh kale, torn in small pieces (or 16 oz. bag of prewashed and cut kale - discard stems)
  6. 10 cups water
  7. 7 chicken bouillon cubes (not granules)
  8. 2 teaspoons garlic paste
  9. 1 cup heavy cream
  10. 1 ½ teaspoons crushed red pepper flakes
  11. 1 teaspoon salt
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Instructions
  1. In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes.
  2. Cook on medium heat, stirring occasionally.
  3. Sauté the sausage and onion in a skillet, until the sausage is brown, then add it to the stockpot, along with the Kale.
  4. Simmer for 20 - 30 minutes or until Kale and potatoes are tender.
  5. Add the cream and bacon bits, and simmer for about 10 minutes.
Notes
  1. This is the ACTUAL recipe from the Olive Garden Cook Book, pared down to serve 12.
  2. The soup at The Olive Garden is not thick. If you wish yours to be more like a cream soup, simply simmer it longer, and mash some of the potatoes in the pot with a wooden spoon, and stir frequently until the desired consistency is achieved.
  3. 10 medium size potatoes will replace 3 large potatoes.
  4. Half and Half can be substituted for the heavy cream if desired.
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