Olive Garden Zuppa Toscana
Ingredients
-
1
tablespoon
olive oil
-
1
lb.
spicy Italian sausage
-
1
medium
white onion, diced
-
2
cloves
garlic, smashed and minced
-
4
small
russet potatoes, sliced into ¼ inch thick rounds
-
3
cups
kale, chopped
-
6
cups
broth (beef or chicken)
-
⅓
cup
heavy cream
-
1
teaspoon
salt
-
½
teaspoon
pepper
Instructions
- Heat a large pot or Dutch oven over medium/high heat and add olive oil.
- Add the Italian sausage, breaking it up with a spatula, and cook for 1-2 minutes.
- Add the onion and garlic, stirring together and sprinkling with ¼ teaspoon of salt.
- Cook for another 1-2 minutes, then deglaze the pot with ½ cup of broth, scraping the bottom.
- Add the sliced potatoes and pour the remaining broth over the ingredients, adding the rest of the salt and pepper.
- Bring to a boil, then reduce heat to medium/low and simmer for 10 minutes until potatoes are fork tender.
- Add the chopped kale, cover, and let wilt for 2-3 minutes.
- Remove from heat, stir in the heavy cream, and let sit on low heat until ready to serve.
- Adjust salt and pepper to taste.
Nutrition Facts (estimated)
Servings
6
Calories
334
Total fat
14g
Total carbohydrates
23g
Total protein
23g
Sodium
0mg
Cholesterol
0mg
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