Wednesday, January 6, 2016
Olive Garden Zuppa Toscana Soup
I've made this recipe for years and it's one of my favorites! I always double the recipe.
2 3/4 c. chicken broth
1/4 c. heavy cream
1 medium russet potato
2 c. chopped kale
1/2 lb. spicy Italian sausage (I usually use Jimmy Dean Hot Sausage, not Italian...just my preference)
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
shredded parmesan cheese
Combine the broth and cream in a saucepan over medium heat. Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add to the soup. Cook sausage in a separate pan and then add to the soup. Add kale and spices and let simmer for about an hour. Stir occasionally. Pour into bowls and top with parmesan cheese. Enjoy!