Zuppo Toscano
A play on Olive Garden's delicious zuppo toscano, this creamy soup is full of sausage, potatoes, kale, and tomatoes!
Ingredients
- 1 lb mild italian sausage can use hot or sweet also
- ½ cup white onion diced
- 2 cloves garlic minced
- 14.5 oz can of diced tomatoes
- 4 cups chicken stock vegetable broth can be substituted
- 3 cups russet potatoes diced in ½ inch cubes
- 2 cup kale torn into small pieces
- 1 cup heavy cream
- ¼ cup grated parmesan plus more for serving
- ½ tbsp onion powder
- ½ tbsp dried oregano
- salt and pepper to taste
- crostini or toasted baguette for serving
Instructions
- In a large stock pot or dutch oven, cook italian sausage and onion until sausage is no longer pink and onions are translucent. Add garlic and cook for 2 additional minutes.
- Add in tomatoes, chicken stock, and potatoes. Bring to a boil and cook for about 10-15 minutes or until the potatoes are tender.
- Reduce to a simmer and add in torn kale, heavy cream, parmesan, onion powder, oregano, salt and pepper.
- Simmer for an additional 5 minutes or until the kale is tender and wilted. Serve topped with grated parmesan and alongside crostini or toasted baguette