Zuppa Toscana (Similar to Olive Garden’s)
- 1 lb Italian sausage (I used mild sausage, but prefer it with half hot and half mild)
- 3 large russet baking potatoes, peeled, sliced into wedges, and then in 1/4 inch slices
- 1 large onion, roughly chopped
- 4 garlic cloves, minced
- 2 teaspoons salt (or to taste)
- 2 teaspoons pepper (or to taste)
- 1 teaspoon thyme
- 1 bay leaf
- 1/2 teaspoon crushed red pepper (less if you used hot Italian sausage)
- 1/2 teaspoon fennel seed
- 2 cups kale or 2 cups swiss chard, chopped (I used one whole bunch of kale)
- 48 ounces of chicken broth
- 1 cup heavy whipping cream (Optional)
- Brown Italian sausage in a large dutch oven. Break it apart as it browns, scraping the bottom of the pot. Add half of the salt and pepper.
- Remove the Italian sausage and set aside.
- Add onions to the pot. Stir until sweated through. Don't cook until brown.
- Add garlic, herbs, and remaining seasonings. Stir.
- Add chicken broth to pot and stir. Bring to a boil, then reduce to a simmer.
- Salt and pepper to taste.
- After about 10 minutes, strain and discard everything but the broth.
- Return the broth to the pot.
- Place the Italian sausage & potatoes into the pot.
- Cook on medium heat until potatoes are cooked through (but not falling apart).
- Turn to low heat.
- Add kale and cream.
- Heat through, stir, and serve.
Original inspiration was from Olive Garden.
Credit for the recipe inspiration: http://www.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298