Zuppa Toscana

If you've ever eaten at the Olive Garden and ordered their Soup, Salad, & Bread sticks lunch special, you'll know what I'm talking about when I say, their Zuppa Toscana is DA BOMB!! It is, by far, my favorite soup in the world. It's what I order almost every time I eat there, and I've finally found a recipe that comes very, very close to the real thing. And it is SO easy to make. The recipe posted here, make 4 lunch size portions, or 2 entree size portions. For my family of 4, I double the recipe so that we have leftovers. I am making this soup tonight, along with a nice salad, and some garlic bread sticks.

Zuppa Toscana

2 3/4 cups chicken stock or broth (I prefer stock, but have used low sodium broth with great results)
1/4 c. heavy cream (I use half & half; again it's healthier)
1 or 2 medium size Russet potatoes
2 c. chopped kale
1/2 lb. spicy Italian sausage (I use mild because of the kids)
1/4 tsp. salt (I use coarse sea salt to get lower sodium)
1/4 tsp. crushed red pepper flakes (I use a bit less, again because of the kids, but you can add more, if you prefer a bit more heat)

Combine stock/broth & heavy cream in large saucepan over medium heat. Wash unpeeled potatoes well and slice into approximately 1/4" slices. Quarter the slices & add to broth mixture. Add the chopped kale.
Grill or saute sausage (I usually get the bulk ground Italian sausage, but you can use links, but remove casing before adding to soup.) Grain sausage well, and add to the soup. Add salt & crushed red pepper, & simmer about 2 hours. Stir occasionally.

Notes:
If you use Italian sausage links, you may also leave casings on, and then cut sausages, on an angle, bout 1/2" thick. It is purely a personal preference. I prefer to use the ground sausage. I usually serve this soup with a nice garden salad, and garlic bread or bread sticks. I also sometimes use homemade chicken stock.

Enjoy!!