One of my most favorite soups is Zuppa Toscana from Olive Garden. I love the overall flavor with the kale and sausage. Recently after I did a brief cleanse for 4 days, I begged Nick to take me to Olive Garden to get some endless soup and salad. I ordered Zuppa Toscana and I was a tad disappointed because my first bowl was from the bottom of the barrel with barely any kale and my second bowl had way too many potatoes. After that experience, I decided the best way to get this soup from now on is to just make it myself, especially since a bunch of kale is much cheaper out here in the MidWest than it is back at home. Anywho, I made it this time around and it was the perfect soup to ring in the Fall.
Ingredients:
1 lb Italian sausage (I prefer hot Italian sausage), casings removed
1 tsp crushed red pepper flakes
4 strips of bacon
1 large onion, chopped
2 garlic cloves, minced
3 cups low-sodium chicken broth
1 cup heavy whipping cream
2 cups potatoes, sliced and chopped
2 cups kale, chopped
Directions:
- Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
- In the same pot, sauté bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are translucent. Remove cooked bacon, crumble, then return to pot.
- Add chicken broth and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour.
- Add the heavy cream and cook until thoroughly heated.
- Stir in the sausage and the kale, let all heat through and serve hot. Enjoy!
Recipe adapted from: http://restaurant.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298?oc=linkback
