MICHELLE'S TOMATO BASIL SOUP

1 ½ Cup Diced Sweet Onions
10 Fresh Basil Leaves Chopped
3 Cloves Garlic Minced
28 oz. Can Whole Tomatoes (Undrained)
2 – 28 oz. Cans Diced Tomatoes (Undrained)
2 Tbsp. Sugar
½ tsp. Salt
½ tsp. Pepper
¼ tsp. Red Pepper Flakes
2 Cups Heavy Whipping Cream
Garlic Cheese Croutons

Sautee onions, basil and garlic in olive oil. Puree whole tomatoes in blender until a sauce. Combine Pureed tomatoes with basil, garlic and onions and cook on low for a couple of hours. Add remaining ingredients until heated through. Serve topping with croutons.

OLIVE GARDEN ZUPPA TOSCANA

I absolutely love this soup from Olive Garden and could eat it all day long. Fresh grated cheese on top...mmmmm... Especially this time of year. A great, hearty soup for the dead of winter.

Makes: 6-8 servings

INGREDIENTS
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, or about 3 large potatoes
¼ of a bunch of kale

Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoughouly heated. Stir in the sausage. Add kale just before serving.