Recipe Share: Zuppa Toscana

Here's a savory soup recipe to keep you warm during this cold winter. This is an imitation of the Olive Garden soup, and it's quite delicious.

Super-Delicious Zuppa Toscana

1 lb. bulk mild Italian Sausage
1 1/4 tsp crushed red pepper flakes
1 large onion, diced
1 Tbsp minced garlic
5 (13.75 oz) cans chicken broth
6 potatoes, thinly sliced*
1 c heavy cream
1/4 bunch fresh kale, torn up, tough stems removed

Cook the Italian sausage and red pepper flakes over medium-high heat until crumbly, browned, and no longer pink (10-15 min.). Drain, but leave a little oil in the pan and set aside.
Cook onions and garlic in same pan with drippings. Cook until onions are soft and transluscent, about 5 minutes.
Pour the chicken broth into the pot with the onions; bring to a boil over high heat. Add the potatoes and boil until fork tender, about 20 minutes. Reduce heat to medium and stir in the heavy cream and the cooked sausage and the kale; heat through.

*I use a food processor to slice the potatoes (with skins on) very thin like the restaurant does