This is my copycat recipe of Olive Garden’s Zuppa Toscana soup. Very easy to make and very filling.
- 1 lb. of Hot Italian sausage
- 1 large onion, chopped
- 3 cloves or garlic, minced
- ground black pepper
- 6 cups of low-sodium chicken broth
- 4 large russet potatoes, diced
- 1 bunch of kale, leaves stripped and chopped
- 3/4 cup of heavy cream
- 1/4 cup of grated Parmesan, (more for serving is optional)
- a few slices of cooked bacon, chopped (optional)
- crushed red pepper (optional)
- In a large pot over medium heat, cook sausage while breaking it up with a wooden spoon until it browns and is no longer pink. Transfer cooked sausage to a plate with a paper towel to drain.
- Add onion to the same pot and let it cook until soft, then add garlic and cook until fragrant. Season with salt to your liking and add chicken broth and potatoes and cook until potatoes are tender and soft. Maybe about 25-35 minutes.
- Once potatoes are cooked, stir in kale and cook until leaves are bright green and tender. Stir in heavy cream, sausage and chopped bacon if you are using. Simmer for a few more minutes and add a dash of crushed red pepper if you’d like an extra kick.
- Season with salt and pepper to your final liking and add the 1/4th cup of grated Parmesan cheese or more if you’d like for a creamier texture.
Serve and enjoy!
From my kitchen to yours,
– R. Garcia