DESCRIPTION
Bring Olive Garden home with this delicious Zuppa Toscana – a creamy soup with Italian sausage, potatoes, and kale!
Ingredients
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1 Tbsp. olive oil
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2 lbs. mild Italian sausage, casings removed
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1 medium onion, chopped
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2 lbs. white potatoes (about 6 medium), in 1/2-inch cubes
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8 cups low-sodium chicken stock
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2 tsp. salt
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1 tsp. garlic powder
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1/4–1/2 tsp. crushed red pepper flakes (optional)
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8 cups (packed) torn curly kale, stems removed
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1/2 cup heavy whipping cream
Instructions
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Heat the olive oil in a large saucepan over medium heat.
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Add the sausage. Use a wooden spoon to break it apart as it cooks. Continue to cook, stirring occasionally and breaking it up more, cooked through, about 5-7 minutes. Use a spoon to drain off any excess fat or liquid.
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Add the onion. Stir and cook until softened, 3-4 minutes.
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Add the potatoes, stock, salt, garlic powder, and red pepper flakes (if using). Stir.
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Increase heat to high and bring to a boil, stirring occasionally.
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Reduce heat to a simmer and cook until potatoes are softened, 7-10 minutes.
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Stir in kale and simmer for a moment until it wilts.
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Remove from heat. Stir in cream. Taste and season with additional salt, if desired.
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