Copycat Recipe: Olive Garden's Zuppa Toscana

(adapted from "Top Secret Restaurant Recipes" by Todd Wilbur)

Serves 2

• 2 3/4 cups chicken broth
• 1/4 cup heavy cream
• 1 medium russet potato, quartered lengthwise then sliced 1/4" thick
• 2 cups chopped kale
• 1/2 pound spicy Italian sausage
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

-Combine the chicken broth and cream in a saucepan over medium heat.

-Add the potatoes, salt and pepper flakes.

-Saute the sausage in a small skillet over medium heat until cooked through. Cut the

cooked sausage into pieces about 1/4-inch thick.

-Add the chopped kale and sausage to the soup pot. Cover and allow to simmer for

2 hours.

Notes: There have been plenty of occasions where I only simmered the soup for an

hour and it was FINE! Make a double or triple batch so that you have leftovers.

Reheat it the next day, it tastes even better after it's been refrigerated overnight!