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Copycat Olive Garden Zuppa Toscana Soup Recipe

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This recipe for Copycat Olive Garden Zuppa Toscana Soup, by , is from , 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!

Angie Brown


Olive oil
1 lb spicy breakfast sausage, you can use mild or Italian instead if you don't like it spicy
2 closes garlic, minced
6 cups chicken broth mixture (2 tbsp better than bullion paste mixed with 6 cups water)
6 medium potatoes, diced
2 cups chopped kale leaves
1 cup heavy cream
salt and pepper to taste
grated Parmesan, for serving (optional)

In a medium soup pot, add olive oil and brown your Italian sausage over medium heat, adding red chili flakes until it's completely cooked. Be sure to crumble up the Italian sausage while adding to the pot. Drain any excess fat.
Add small amount of olive oil and garlic to the pot, brown garlic, about 1 minute.
Add chicken broth mixture and stir over med/high heat and add diced potatoes.
Cook potatoes until soft, about 20 minutes.
Turn heat to low.
Add salt and pepper to taste.
Add kale, and cook until dark green, about 3-5 minutes.
Stir in heavy cream and let simmer for 3 minutes.
Garnish with grated Parmesan cheese if desired..... serve warm!

Personal Notes:
Personal Notes:
Leftovers can be stored in refrigerator in air tight container for up to 4 days.
If you're freezing this soup, hold off on adding cream until you're ready to eat the soup. If you freeze it this way, it can't be stored, frozen for up to 3 months.




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