Zuppa Toscana

Zuppa Toscana is a house favorite. It's been FOREVER since I've been to an Olive Garden so I'm not sure if they still sell it but it used to be a staple that you HAD to get! So, naturally, I had to figure out how to make it at home. It's perfect every time, so comforting and a little nostalgic. It's hearty but not heavy... highly recommend! 

Ingredients:
1lb Italian Sausage (I prefer a spicy sausage but you can use mild)
1 onion or 2 shallots
3-4 cloves of garlic, chopped or minced
1lb gold or red potatoes (about 5-8 potatoes)
1 bunch kale (stemmed and chopped or torn into bite-sized pieces)
Seasonings: Salt, Pepper, Garlic Powder, Onion Powder (all to taste)

Optional Ingredients: 
Heavy Cream (I used about 3/4 cups for a creamy finish)
Shredded or Shaved Parmesan (for topping)
Bacon Bits (for topping)

Instructions:

Break down Italian sausage and brown in a pan with oil. When it’s almost cooked through, add onion or shallots and continue cooking for 2 minutes. Then add garlic. Cook 1-2 more minutes.

Next add your potatoes and broth. Bring to boil and then simmer at medium heat for 15-20 minutes. Taste your broth and be sure to season to taste. (We love a mix of garlic powder, onion powder, salt and pepper). 

Once the potatoes are cooked through, turn off heat. Add your kale to the soup and it’ll soften while your soup cools down. You can serve as-is or you can add some heavy cream for a little creaminess (I use about 1/2-3/4 cup).

We love to top with red chili flakes, bacon bits, and Parmesan.