COPYCAT OLIVE GARDEN ZUPPA TOSCANA SOUP
1 pound ground hot sausage
1 medium onion, diced
3 cloves garlic, minced
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1 tablespoon flour
64 ounces chicken stock
6 Russet potatoes
1 cup heavy cream
6 cups torn kale pieces
Add sausage to a large soup pot and crumble as it cooks over medium heat.
When sausage is broken up and beginning to brown, drain if desired, then add onion and garlic to pan and continue cooking until sausage is cooked through and onions are translucent.
Sprinkle flour over mixture and stir to combine.
Pour in the chicken stock and bring to a boil.
Meanwhile, wash potatoes and cut each in half lengthwise. Slice into 1/4-inch slices.
Once soup is boiling, add potatoes to pot. Cook 20 minutes, or until potatoes are fork tender.
Reduce heat to low and stir in the heavy cream and kale. Cook 5 minutes, stirring occasionally.
Serve hot. Makes 10 servings.