I’m a serious fan of Olive Garden’s Zuppa Toscana, a savory sausage soup with kale, potatoes, and a touch of cream. Several years ago I found an online version of this soup and tweaked it to appeal to my palette. Now it has turned into a real crowd pleaser, especially if the crowd is suffering from frostbite and haven’t eaten for days.
- 2¾ cups chicken stock or broth
- ¼ cup heavy cream
- 1 medium russet potato
- 2 cups chopped kale
- ½ pound spicy Italian sausage
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
Combine the stock and cream in a saucepan over medium heat. Slice the unpeeled potato into ¼-inch slices, then quarter the slices and add them to the soup. Add the kale. Grill or sauté the sausage. When cooked and cooled, cut the sausage at an angle into slices about ½ inch thick. Add the sausage to the soup. Add the spices and let the soup simmer for about 2 hours. Stir occasionally. Pour into a bowl and top with a dollop of sour cream or a sprinkling of fresh parmesan. Serves 2-3.
