Ingredients:

  • 1 pound Italian sausage (sweet or hot, casing removed)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth (low sodium preferred)
  • 4 medium russet potatoes, peeled and cubed
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 teaspoon dried Italian seasoning
  • 4 cups chopped kale (packed)
  • 1 cup heavy cream
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a large pot, brown the Italian sausage over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth, then add the cubed potatoes, red pepper flakes, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  4. Stir in the chopped kale and cook until wilted, about 5 minutes.
  5. Reduce heat to low. Gently stir in the heavy cream and season with salt and pepper to taste. Do not boil after adding cream.
  6. Ladle the soup into bowls and serve hot. Enjoy your Olive Garden Zuppa Toscana!