Zuppa Toscana Soup
A broth based hearty sausage and potato soup, a favorite at Olive Garden!
Ingredients
- 1 lb bulk pork sausage (Italian or regular)
- 1/2 medium yellow onion
- 1 tbsp minced garlic
- 3-4 medium red potatoes
- 6 cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1-2 tsp Italian seasoning (1 tsp if you use Italian pork sausage, 2 tsp if you use plain pork sausage)
- 1/2 cup heavy cream or half and half
Instructions
- Cook sausage, sauté the onions and garlic with the sausage.
- Wash and slice the potatoes about 1/4 inch thick.
- In a large stockpot, bring the chicken broth to a boil. Add the potatoes, sausage and seasoning. Boil until the potatoes are tender, then add the kale and let it simmer for another couple minutes until the kale is cooked and wilted.
- Remove the soup from heat and stir until it's no longer simmering, add the cream or half and half and stir it in well.
- If you are using a crockpot, brown the sausage, onion and garlic. Dump all the ingredients except cream or half and half into a crockpot and cook on high for 2-3 hours until the potatoes are tender. Stir well and add the cream and half and half right before serving.
- Serve and enjoy!
