How To Make Zuppa Toscana - Better Than Olive Garden!

How many minutes pass by after the waitress tells you to let her know when to stop adding parmesan cheese? Well, I have good news for you! With this recipe, you can make your own Zuppa Toscana, AND it's even better than what you're used to at the restaurant. Let's #MakeItHappen! Don't forget to Subscribe and give this video a thumbs up! Thanks for your support. Amazon Store: https://www.amazon.com/shop/mrmake1th... For the full recipe breakdown, checkout my blog - https://mrmakeithappen.blog/zuppa-tos... Music By: Tony Alpha SoundCloud:   / tony_alpha11   Instagram: @_MrMakeItHappen_ Twitter: @MrMake1tHappen Blog: www.mrmakeithappen.blog Support The Show:   / mrmakeithappen   Ingredients: Grocery List 1 lb hot or mild Italian sausage 1 onion diced 3 cloves minced garlic 6 cups chicken stock 1 cup heavy cream 5 slices bacon 2-4 russet potatoes 3 handfuls chopped kale 2 tbs better than bouillon roasted garlic 1/4 cup parmesan cheese salt, pepper, garlic, onion powder, Italian seasoning, red pepper flakes Directions: In a large pot over medium heat, cook bacon. Remove bacon when finished and reserve for later. Next, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain. Add onion and roasted garlic base to the drippings in the pot and cook until soft, then add garlic and cook until fragrant, 1 minute more. Add chicken broth and potatoes and cook until potatoes are tender, about 20 minutes. (Fork tender) Stir in kale and heavy cream and bring to a boil. Then, reduce to a simmer and let cook until leaves are tender and bright green. Season with salt, pepper, garlic, onion powder, Italian seasoning, and red pepper flakes to taste. Garnish with shredded parmesan.