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!

Serving: 2

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