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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Olive Garden's Zuppa Toscana Soup Recipe

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This recipe for Olive Garden's Zuppa Toscana Soup is from The Weber Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb hot Italian sausage, casings removed
3 cloves garlic, minced
1 large onion, chopped
Kosher salt
Freshly ground black pepper
1 (32 oz) container low-sodium chicken broth
4 large russet potatoes, diced
1 bunch curly kale, leaves stripped and chopped
¾ c heavy cream
Grated Parmesan, for serving
Directions:
Directions:
In a large pot over medium heat, cook sausage. breaking up with the back of a wooden spoon, until browned and no longer pink, 5-7 minutes.

Add garlic and onion and let cook until golden, 5 minutes more. Season with salt and pepper. Add chicken broth and potatoes and enough water to cover the potatoes and cook until potatoes are falling apart, about 1 hour.

Stir in kale and let cook until leaves are tender and bright green (3 minutes), then stir in heavy cream.

Serve with Parm.

 

 

 

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