Zuppa Toscana

Ever wish you could have some of those restaurant dishes at home so you don't have to go out and spend the money? Or wish you could create a healthier version with better ingredients? Look no further! This recipe tastes just like it does at the popular restaurant. I was so excited to try it.  It was so yummy! My son summed it up well. "Mom, this one's a keeper for sure"! While it's not necessarily a freezer meal, I did cook the sausage before hand. Everything else was done the day we ate it, it was very easy to throw together.

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( I used red potatoes that I had)

¼ of a bunch of kale

TO PREPARE: Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, set aside. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 minutes, or until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until heated.  Stir in the sausage and the kale, let all heat through and serve.
Recipe from Tuscanrecipies.com