Zuppa Toscana Soup


 * Source: https://thecozycook.com/copycat-olive-garden-zuppa-toscana-soup

Ingredients

 * 1 pound ground Hot Italian sausage
 * 1 small yellow onion diced
 * 2 large cloves garlic minced
 * 32 oz. chicken broth (equal to 4 cups)
 * 1 russet potato scrubbed clean
 * 1/2 bunch kale de-stemmed and roughly chopped
 * 1 cup heavy cream
 * 2 Tablespoons flour
 * Salt and pepper to taste
 * 1 Pinch of red pepper flakes optional

Directions

 * 1) Brown the sausage in a large pot over medium heat.
 * 2) Grain any excess grease. (Failure to do this will result in red broth from the sausage grease.)
 * 3) Add the garlic & onions and sautee for about 5 minutes, until the onions have softened.
 * 4) Pour in the chicken stock and cover the pot. Reduce heat to medium-low and let it simmer for about an 30 minutes.
 * 5) Slice the potatoes very thin and add it to the pot. Simmer for an additional 30 minutes, until the potatoes are cooked through.
 * 6) Whisk together the heavy cream and flour until well combined. (It may be a little lumpy but the lumps disappear once mixed into the soup!)
 * 7) Pour the flour mixture into the soup and increase heat to medium-high, uncovered, for about 15 minutes or until the soup has thickened slightly.
 * 8) Stir in the kale and heat for 5 additional minutes. Season according to your taste (a pinch of pepper flakes perhaps), and serve!

Slow Cooker Instructions

 * 1) Follow same steps as above, however instead of simmering the soup for an hour, cover and cook on LOW for 5-6 hours or on HIGH for 3-4. Add the potatoes during the last hour.
 * 2) Once the flour mixture is added, heat on HIGH for another 30 minutes. Stir in the kale and serve!

Search for

 * https://www.google.com/search?q=copycat-olive-garden-zuppa-toscana-soup