Copycat Olive Garden™ Zuppa Toscana Soup

• Meat

  • 1 lb Sausage, ground hot

• Produce

  • 3 cloves Garlic
  • 6 cups Kale pieces
  • 1 Onion, medium
  • 6 Russet potatoes

• Canned Goods

  • 64 oz Progresso chicken stock

• Baking & Spices

  • 1 tbsp Flour

• Dairy

  • 1 cup Heavy cream

Found on tablespoon.com

Description

Ingredients

• 1 pound ground hot sausage
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon flour
• 64 oz. Progresso™ chicken stock
• 6 Russet potatoes
• 1 cup heavy cream
• 6 cups torn kale pieces

Directions

• 1 Add sausage to a large soup pot and crumble as it cooks over medium heat.
• 2 When sausage is broken up and beginning to brown, add onion and garlic to pan and continue cooking until sausage is cooked through and onions are translucent.
• 3 Sprinkle flour over mixture and stir to combine.
• 4 Pour in the chicken stock and bring to a boil.
• 5 Meanwhile, wash potatoes and cut each in half lengthwise. Slice into 1/4-inch slices.
• 6 Once soup is boiling, add potatoes to pot. Cook for 20 minutes or until potatoes are fork tender.
• 7 Reduce heat to low and stir in the heavy cream and kale. Cook for 5 minutes, stirring occasionally.
• 8 Serve hot.

Nutrition