zupa toscana

Gather It

1 Tbs. extra virgin olive oil
1/2 large yellow onion (chopped)
1 (32 oz.) container chicken broth/stock
4 small potatoes (diced into 1" cubes)
2 C. kale (chopped & stems discarded)
1/2 tsp. sea salt
1/2 tsp. fresh ground pepper
pinch of red pepper flakes
1/2 lb. mild Italian sausage
1/2 C. heavy cream

Make It

In a large pot, saute onion in olive oil over medium heat until onion becomes translucent (about 10 minutes).

Add broth, potatoes, kale, sea salt, pepper, and pepper flakes then bring to a boil. Reduce heat and simmer for 15 minutes.

Meanwhile, cook the sausage until browned in a pan over medium heat, breaking up with the back of a wooden spoon. Once cooked thoroughly, add the sausage & cream to the soup.

Heat to desired temperature & serve with grated Parmigiano-Reggiano on top.

Note It

I have been wanting to try this recipe for a while now as I'm a big fan of this soup at the Olive Garden and soup in general. I spotted this (halved) recipe on my sister in law's blog and finally made it the other day. It is soooo good and very quick/easy to make.

{Original full recipe via Cafe Zupas}