Zuppa Toscana!

I found a recipe on another blog for Zuppa Toscana, my favorite soup at Olive Garden, and perhaps my favorite soup of all time.  When I order their unlimited soup, salad, and breadsticks, I can easily inhale three bowls of that stuff.  I had really hoped that this recipe would taste like the real thing, and since the blogger who posted the recipe had never had the soup from Olive Garden, I was a little nervous.  Well, the other night my friend Lisa and I decided to put the recipe to the test and I can now confirm that it does taste very close to the soup from Olive Garden. I ate two giant bowls of it, and then 3 bowls of the leftovers yesterday.  Yum.  




Zuppa Toscana
(I made a couple of my own tiny changes to the recipe)


Ingredients 


1 lb. Italian sausage
3/4 large onion, chopped
3-4 cloves garlic, minced
2/3 cup white wine
½ tsp. red pepper flakes (more if you like it spicy)
2 russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2.5 cups water
1 cup heavy cream
Salt and pepper


Directions


Heat a large stockpot over medium heat.  Crumble the sausage into the pan and brown until done.  Remove from pan and set aside on a paper towel.  Add chopped onion to the pan and sauté until tender (5-7 minutes).  Add the garlic and red pepper flakes and cook for another minute.  Add wine to the pot and stir, scraping the side of the pan to break off any browned bits.  Add the potatoes, kale, chicken broth, and water.  Return sausage to the pot.  Increase the heat to medium high, bring to a boil, then reduce heat to a simmer.  Cover and let cook about 20 minutes, or until potatoes are tender.  Stir in heavy cream and season with salt and pepper.  Serve immediately.


Serves 8



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