Description
One of my favorites items at Olive Garden is Zuppa Toscana, being able to add seasonings and make this better is the icing on top!
Ingredients
Scale
- 1 pound, ground italian (sweet, hot or mild) italian sausage
- 1 tablespoon, butter
- 1 small, diced yellow onion
- 3 cloves, minced garlic
- 1 teaspoon, Frank’s hot sauce
- 1 teaspoon, soy sauce
- 3 tablespoons, flour
- 5 cups, chicken broth
- 1 cup, heavy cream
- 3 – 4 small russet potatoes
- 3 cups, rough chopped kale
Seasonings:
- 1 teaspoon, mustard powder
- 1 teaspoon, dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon, dried oregano
- 1 pinch, red pepper flakes
Optional: Grated Parmesan and rough chopped bacon
Instructions
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Cook and crumble the sausage in a large soup pot over medium heat until cooked through, about 10 minutes. Reserve 1 tablespoon drippings and set the sausage aside. (1 additional tbsp. butter can be used if you don’t have drippings.)
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Add the drippings and butter to the soup pot and add the onions. Cook over medium heat until softened, about 5 minutes. Add the garlic, hot sauce, soy sauce, and seasonings and cook for 1 more minute.
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Add the flour and stir continuously for 2 minutes, until the raw flour smell is gone.
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Add the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner. Bring to a boil, then reduce to a simmer.
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Clean the potatoes and pat them dry. Cut them in half lengthwise, then cut into 1/4-inch slices. Add the the potatoes to the soup along with the cooked sausage.
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Simmer for 10 more minutes, or until the potatoes are nearly fork tender. Stir in the kale and simmer for 5 more minutes.
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Transfer to serving bowls and garnish with red pepper flakes, grated Parmesan, and/or chopped bacon.
Enjoy!
- Prep Time: 15
- Cook Time: 45
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