Olive Garden Soup

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.

Brown the sausage. Make sure to scrape the brown stuff off the bottom of the pot but not remove it. Add 1 cup of chicken broth.

Cook for 10 minutes and add the potatoes, one more cup of broth and the seasonings

Bring the soup to a boil,reduce to simmer and cover for a few minutes. Add the rest of the broth and cook until the potatoes become tender for about 15 minutes. Add cream and stir together.

Cook for another 10 minutes and stir in the kale. Remove off heat and serve.





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