So the Zuppa Toscana they have at Olive Garden has Gluten in it and it is one of Hailey's favorite's and she has been missing it so I looked up the recipe on line and there is no glute in it so I made some and wow was it a big hit.
1 lb ground italain sausage
1 tsp crushed red Peppers (the recipe called for 1 1/2 and it was too much)
3/4 diced white onion
4 Tbsp bacon pieces
2 tsp garlic
1 cup heavey cream
1 lb sliced Russet Potatoes ( about 3 large)
1/4 of a bunch of Kale
10 cups of water and 5 Chicken Bouillon cubes
5 cans Chicken Broth and 2 cups of water
1.Saute Italian Sausage and crushed red pepper in a large pot. Drain excess fat, refriggerate while you prepare other ingredints
2.cut raw bacon in bite size pieces and saute in same pan and set a side
3.saute onion about 15 minutes
4.once onions are done put bacon back in add garlic, water and bouillon or broth wich ever you are useing bring to a boil
5.add sliced potaotes the recipe said cook for 30 minutes but that was to long and our potatoes were way over cooked.
6.add the heavy cream and heat through
7.stir in the sausage and the kale, cook the kale to your desired likeing and serve.