Zuppa Toscana
Loaded with sausage, potatoes and kale, this homemade version of Olive Garden’s Zuppa Toscana soup is sure to become a family favorite.
Servings 6 servings
Ingredients
- 1 pound ground sweet Italian sausage
- 1 large sweet onion diced
- 3 garlic cloves minced
- ½ teaspoon crushed red pepper flakes
- 3 large baking potatoes peeled and thinly sliced
- 24 ounces chicken broth
- 24 ounces water
- 2 cups kale chopped
- 12 ounces heavy cream
Instructions
- In a large Dutch oven over medium heat, brown sausage until cooked through. Add onions, garlic and red pepper flakes and cook for an additional 4-5 minutes, stirring frequently. Drain excess fat and return pot to the stove.
- Add potatoes, chicken broth and water to the sausage mixture. Continue cooking over medium heat until the potatoes are cooked through.
- Add heavy cream and kale and continue cooking for an additional 10-15 minutes. Salt and pepper to taste.
Notes
To kick things up a notch, substitute hot italian sausage for the sweet and increase the amount of red pepper flakes. Please note the color of the soup may take on an orange color with this substitution due to the spices in hot sausage.