Zuppa Toscana - Olive Garden Copycat
  • 2¾ cup chicken broth
  • ¼ cup heavy cream
  • 1 medium russet potato
  • 2 cups chopped kale (stems removed)
  • ½ pound spicy Italian sausage
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper (optional)
  • Freshly grated Parmesan cheese
  1. Combine cream and broth in a heavy saucepan over medium heat.
  2. Slice the potato into ¼ inch slices. Quarter the slices and then add to the pot.
  3. In a separate pan cook the sausages. Once fully cooked slice about ½ inch thick and add to the soup.
  4. Add the salt and pepper and then simmer soup for about 45 minutes to an hour, stirring occasionally.
  5. Sprinkle with freshly grated Parmesan cheese if desired.
  6. This serves 2 people and can easily be doubled.
  7. Enjoy!
Recipe by at http://www.beckiswholelife.com/2014/01/27/zuppa-toscana-olive-garden-copycat/