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How to Create Olive Garden-Style Zuppa Toscana

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    Sauté, Simmer and Serve

    • 1). Sauté Italian sausage and crushed red pepper. Drain the excess fat and refrigerate the sausage while mixing other ingredients.

    • 2). In the same pan, sauté the bacon, chopped onions and garlic over medium heat, for 10 minutes or until the onions are soft and translucent.

    • 3). Combine chicken bouillon and water in the saucepan and heat until mixture begins to boil. Add the sliced potatoes to the stock and heat for approximately half an hour. Add the heavy cream and cook until heated through.

    • 4). Stir the sausage and kale into the saucepan, heating thoroughly. Serve the soup when warm or allow the soup to cool and freeze.

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