Olive Garden Zuppa Toscana

I'm a soup lover... and one of my favorite soups is Zuppa Toscana. It was introduced to me at Olive Garden and this recipe tastes EXACT to that first bowl I ever had. I have played around with this recipe a few times now and I can promise this final recipe will not disappoint.

Let me note, I cooked up this pot of soup while it was 85 degrees out... it was worth it!

Here's what you'll need:

• 1llb ground Italian sausage (mild or hot)
• 3 large Russet baking potatoes with skin on (halved both vertical and horizontal then in 1/4 in slices)
• 1 large yellow onion chopped
• 4 minced fresh garlic cloves
• 2 cups kale (de-veined and chopped)
• 24 oz chicken broth
• 1 cup water
• 1 tbsp extra virgin olive oil
• 3/4 cup heavy cream
• (If using mild sausage) Cayenne pepper to taste
• Pepper to taste

Directions

• Brown ground sausage with olive oil in large pot
• Add chopped onion and garlic to sausage. Saute until fragrant 
• Season with cayenne pepper and black pepper to taste
• Add chicken broth and water to pot and stir
• Bring to a simmer
• Add potatoes, skin on, to pot
• Cook on medium heat until tomatoes are tender
• Turn to low heat
• Add both Kale and Heavy Cream
• Heat through and serve

Bon Appetit!