If you like any normal person adore that creamy potato soup from Olive Garden, we have the recipe for you. This Zuppa Toscana soup recipe will satisfy your cravings without having to leave the house and go out to eat. Plus it is super easy to make and it is still winter so all we want right now are easy savory warm dinners that will allow us to enjoy the new year!
Grocery List:
- Bulk Italian Sausage
- Onion
- Chicken Broth
- Potatoes
- Kale
- Garlic
- Heavy Cream
- Salt
Recipe Notes:
Recipe Variations:
- Add sliced baby portabella mushrooms while browning sausage and onions
- Add 1 cup of sliced carrots when adding potatoes
- Add 1 cup sliced celery when adding potatoes
- It is really important that you do not let the soup boil once you have added the heavy cream, this will ruin the soup. Don’t let all of that hard work go to waste!
A quick to make light soup with kale, potatoes, and Italian sausage. Serve with some grated parmesan and crusty bread.
- 1 pound bulk Italian sausage
- 3/4 cup onion diced
- 64 ounces chicken brothe
- 4 cups potatoes cubed
- 1 tsp garlic minced
- 2 cups kale chopped
- 2/3 cup heavy cream
- salt if needed
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In stock pot brown Italian sausage and onion. Drain fat if necessary. Add garlic chicken broth, and potatoes. Simmer for 20 minutes or until potatoes are tender. Taste broth and potatoes after 10 minutes, add salt if needed.
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Add chopped kale, simmer for 5 minutes. Add heavy cream, simmer on low for 2 minutes. Do not boil.
Recipe variations:
Add sliced baby portabella mushrooms while browning sausage and onions.
Add 1 cup sliced carrots when adding potatoes
Add 1 cup diced celery when adding potatoes.
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