This is Olive Garden copycat recipe is one of my top favorite soups to cook. It comes together fast and is so savory and full of flavor. It goes great with a salad and some bread, or just by itself–it’s a one dish meal afterall! Don’t cook it too long or the potatoes will start to break down and you won’t have the wonderful balance of textures that make this soup Zuppa Toscana. This also works great with chicken Italian sausage.
Zuppa Toscana
1 lb. mild Italian sausage
2 large russet baking potatoes, sliced in half and then in ¼ inch slices
1 medium onion, chopped
2 garlic cloves, minced
2 cups kale, chopped
1 can chicken broth
1 quart water
1 cup heavy cream
Brown sausage breaking up meat with a spoon. Drain onto a plate with paper towels. Sauté onions with meat until translucent. Add broth and deglaze the pot. Add water. Add sliced potatoes and garlic and bring to a boil. Simmer almost until potatoes are tender and add the kale and cream. Simmer until kale and potatoes are done.
