There is nothing better than a chunky plate of soup on a cold day. Especially if it is Olive Garden’s Zuppa Toscana. I found this recipe on The Mother Huddle. The boyfriend who is hard to please said that it was the best soup he had ever tasted. The spiciness of the sausage and the tenderness of the baby potatoes and kale make a really good combination, and a dash of cream just makes it that much better. The original recipe involved a change of pots but I just made it all in one. Hope that all of you are staying warm.
Ingredients: 1 lb sliced fingerling potatoes, 3 links Italian sausage ‘de-cased’ and chopped, 1 chopped onion, 2 tablespoons butter, 4 cups chicken broth, 2/3 cup cream, 2 cups chopped kale, 1 teaspoon Italian seasoning, salt and pepper to season
Boil a pot of water. Add the potatoes and cook for a few minutes. Drain and set aside.To a pot, on medium heat, add butter. Add the onion and sausage.