Olive Garden Zuppa Toscana

By eaglezfan6

Ingredients

• 2 3/4 cups chicken broth
• 1/4 cup heavy cream
• 1 medium russet potato
• 2 cups chopped kale
• 1/2 lb spicy italian sausage
• 1/4 tsp salt
• 1/4 tsp crushed red pepper flakes

Preparation

Step 1

Combine the broth and cream in a saucepan over medium heat. Slice the unpeeled potato in 1/4 inch slices, then quarter the slices and add them to the soup. Add the kale.

Grill or saute the sausage. When cooked, cut the sausage at an angle into slices about 1/2 inch thick. Add to the soup. Add the spices and simmer the soup for 2 hours. Stir occasionally.

Variation:
3/4 cup onions diced
2 cloves garlic minced
1-6 slices bacon, cooked, crumbled
2 potatoes
1 quart water
1 cup heavy cream
Follow instructions above, adding garlic and using water instead of broth and bacon instead of sausage.