Zuppa Toscana (sausage and potato soup)

I’ve always loved Olive Garden’s Zuppa Toscana soup and decided to give it a try at home. I use a combination of mild and hot sausage. If you really want to bring the heat, use all hot! This is also a really big batch intended to serve a family of 6 + leftovers, so cut in half of you don’t want that much. Enjoy!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the sausage in a large stock pot over medium heat, breaking up with a wooden spoon until fully cooked. Remove from pan and set aside to drain.

Step 2

Add onion, sautéing in the sausage fat (add a bit of olive oil if needed) until tender. Add garlic and sauté another minute.

Step 3

Add mushroom powder, fennel pollen, salt/pepper then add chicken broth & potatoes. Cook until potatoes are tender, about 20-25 minutes.

Step 4

About 5 minutes before the potatoes are done, add the sliced mushrooms.

Step 5

Add kale and stir, simmering until bright green and tender, about 4 minutes. Add sausage and heavy cream. Simmer for another 5-7 minutes.