What you'll need

• 5 Gallon POT(T95 Engine compressor will work)

• 1 Frying PAN (Sauce Pan will work)

• 1 container for grease

  • Example: an empty glass pickle/sauce jar with lid

• Heating source.

• 16oz Light Cream

  • (For richer flavor use heavy cream instead)

• 64oz Unsalted Chicken Broth

  • (Space Rat or vegetable broth works just as well)

• Salt

• White pepper

• Black Pepper

• 1-2 teaspoons Red pepper flakes

• 2-4lbs Italian Hot Sausage.

  • (Can Substitute Any Sausage)

• 2 Heads of Space Cauliflower

  • (Can substitute earth Cauliflower)

  • (Remove the leafy green part.)

• 1lb of Vengeance Kale

• 4 Medium Potatoes (optional)

What to do

1. Cut up the potatoes into 1-INCH cubes

2. Add the potatoes to the POT.

3. Break up the Cauliflower into chunks

   1. Size doesn't matter too much. the cauliflower should disintegrate into particles as it's cooked.

4. Add Cauliflower to POT

5. Add Chicken Broth to POT

6. Add Cream to POT

7. Begin Heating POT on Medium-High heat setting

8. Cut up sausages into 1 INCH segments or crumble if desired.

9. Brown sausage in PAN over Medium-high heat.

10. Drain Fat from Sausage into a grease containter

11. Add browned Sausage to POT

    1. DON'T FORGET:

    2. Turn off the heat on the PAN.

    3. Remove PAN from heat.

12. Add 20 grinds of White Pepper to POT

    1. (1 grind = 1 quarter turn on pepper grinder)

13. Add Red Pepper Flakes to POT

14. Bring the POT to a boil over Medium-High Heat

15. Reduce heat to Medium-Low

16. Cover POT

17. Simmer for 1 hour covered.

18. Add Kale by the handful and stir in to POT.

19. Cook for 15 more minutes on Medium-Low

20. Serve

21. Salt and Pepper to taste.

Servings

About 10 Bowls

ADAPTED FROM:

https://www.bigoven.com/recipe/olive-gardens-zuppa-toscana/398865