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Olive Garden Zuppa Toscana Soup-Copycat Recipe

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This recipe for Olive Garden Zuppa Toscana Soup-Copycat, by , is from Anasazi DAR Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Diane Minton


1 lb. ground hot sausage
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon flour
2 cartons (32 oz each) chicken broth
6 Russet potatoes
1 cup heavy cream
6 cups torn kale pieces

1. Begin by gathering your ingredients.
2. Add sausage to a large soup pot and crumble as it cooks
over medium heat.
3. When sausage is broken up and beginning to brown, add
onion and garlic to pan and continue cooking until
sausage is cooked through and onions are translucent.
4. Sprinkle flour over mixture and stir to combine.
5. Pour in the chicken broth and bring to a boil.
6. Meanwhile, wash potatoes and cut each in half
lengthwise. Slice into 1/4-inch slices.
7. Once soup is boiling, add potatoes to pot. Cook for 20
minutes or until potatoes are fork tender.
8. Reduce heat to low and stir in the heavy cream and kale.
Cook for 5 minutes, stirring occasionally.
9. Serve hot.




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