A great Olive Garden Zuppa Toscana copycat recipe, just like the popular restaurant version, but made in one-pot at home! It is loaded with potatoes, sausage and kale.
Place a large pot over medium heat. Add the olive oil and crumble/brown the sausage for about 5 minutes.
Add the onions and garlic and soften for about 5 minutes.
Drain most of the grease.Pro Tip: Push all the sausage/onions to one side tip the pan up and let the grease drain to one side of the pot. Sop it up with a couple paper towels being held with tongs. Discard the paper towels.
Pour in a little chicken broth and scrape up any browned bits from the bottom of the pot. Pour in the remaining broth.
Add the peeled and sliced potatoes and turn the heat to high and bring the pot to a hard simmer/boil.
Reduce the heat to medium/low and simmer for 30 minutes.
Turn the heat to low and add in the kale and cream. Keep on the heat for another 5 minutes.
Taste for seasoning (salt, pepper, red pepper flakes) and then serve!
...Or Use The Slow Cooker Directions
In a large sauté pan on the stove top, over medium heat, cook and crumble the sausage. Add the onions and garlic and saute for another 5 minutes.
Pour the sausage mixture into the bottom of your slow cooker.
Add in the peeled and diced potatoes and chicken stock.
Cook on high for 3-4 hours or on low for 5-6 hours, until the potatoes are fork tender.
Pour in the cream and add the kale. Cook for another 10 minutes.
Taste for seasonings (salt and red pepper flakes).
Serving
Just like at Olive Garden, this goes great with some warm bread sticks or ciabatta bread, and a big veggie salad! Pop down to the notes section for links to Olive Garden Copycat Breadsticks and Salad!
Storing
Store leftovers in the fridge for up to 5 days. I do not recommend freezing this soup due to the milk content.