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Olive Garden Zuppa Toscana Soup Recipe

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This recipe for Olive Garden Zuppa Toscana Soup is from Ekker 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 ground Italian sausage (I use mild, but you can go with spicy if you'd like)
1½ tsp crushed red peppers
5 cups chicken broth
5 cups half and half
3 large russet potatoes
¼ of a bunch of kale, chopped
Directions:
Directions:
1. Brown Italian sausage drain excess fat, and pat dry with paper towels. Refrigerate while you prepare other ingredients.
2. Mix the chicken broth and half and half in a large pot over medium heat and heat until just before it boils.
3. Slice the unpeeled potato into 1/4-inch slices, then quarter the slices.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Stir in the sausage, crushed red peppers, and the kale, let all heat through and serve.
Number Of Servings:
Number Of Servings:
about 8 servings

 

 

 

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