Here’s a warm and hearty rip-off of Olive Garden’s Zuppa Toscana.  It’s full of sausage and potato goodness, and perfect when its cold outside!

Zuppa Tuscana

½ lb ground Italian sausage  (I used mild)
¾ tsp crushed red pepper flakes
½ large onion, diced
2 tbsp bacon pieces  (2 slices, cut into small pieces)
2 cloves garlic, minced or pressed
5 cups chicken broth  (32 oz)
½ cup half & half or heavy cream
2 large russet potatoes, sliced
small bunch of kale (torn into small pieces)

Brown sausage and crushed red pepper flakes in a large pot.  Drain fat, and set the sausage aside.  In the same pot, saute onion and bacon until the onions are soft.  Add the garlic and saute for 2 minutes. (Don’t let it burn!!)  Add the broth and bring to a boil.  Add the potatoes and kale and cook until the potatoes are soft, about 30-40 minutes.  Stir in sausage and cream, and break the potatoes up in to smaller chunks.  All done!

 

** I left the red pepper flakes out by accident, but I thought it tasted just like the Olive Garden version.  If you like things spicier, go for the pepper flakes or spicy Italian sausage.

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