Tuscan Soup

Based off Olive Garden’s Zuppa Toscana

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large soup pot over medium-high heat, add the sausage and cook until crisp, breaking it up as it cooks.

Step 2

Once the sausage is cooked, add chopped onion, garlic, and cubed potatoes. Stir until evenly distributed and sauté for a minute or two.

Step 3

Add chicken stock. Cover the rest of the ingredients with water until submerged, should be about another cup or two of water.

Step 4

Bring soup to a gentle boil and cook until potatoes are tender. As it boils remove the kale leaves from the stem. Be sure to keep the kale leaves fairly large, they will shrink a ton when added to the pot.

Step 5

Once potatoes are done kill the heat and add cream and kale. Stir around for about 3 minutes and serve. Top with red pepper flakes and, if wanted, bacon bits. Serve with thick toast.