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!