Zuppa Toscana Soup

My friend Kristen was expecting her second child.  After her appointment with the OBGYN about 4 weeks before her due date her husband took her to lunch at Olive Garden; all you can eat soup, salad and bread sticks.  Kristen talked about how good the Zuppa Toscana Soup was.  

After the baby was born, I brought over dinner and some soup that they could have for the next few days.  I remembered how much she liked the Zuppa Toscana, so I scoured the internet trying to find a recipe that was close to the Olive Garden soup.  Kristen raved about the soup, so I've looked no further.  I have to be honest I never had this soup at Olive Garden, so I have to take Kristen's word that it's just as good.  

Thom and I love this soup its rich and a meal all by itself.  Enjoy with a crusty loaf of french bread or some soft garlic bread sticks.   This version is made with heavy cream.  But I've also made it on the lighter side with turkey sausage, fat free half and half or even coconut cream. It's always good!!!

Ingredients:

1-pound Italian ground sausage, lighter version use turkey sausage

4-6 russet potatoes cut into bite size cubes

1 onion diced

2 Tablespoons minced garlic

6 cups chicken broth

4 cups chopped kale 

2 cups heavy cream

2 Tablespoons flour

Pinch of red pepper flakes (optional)

salt and pepper to taste

1/4 cup real bacon pieces for garnish

In a large pot sauté sausage until brown, with a slotted spoon transfer sausage to a plate and set aside.  In the same pot add onions and sauté until soft, add garlic and cook another minute.  before adding liquid add in flour to the onions, continue to cook for a minute or two.  Add broth, potatoes, salt and pepper, bring to boil until potatoes are tender.   Stir in kale and heavy cream, add the sausage.  Taste and adjust seasoning with salt and pepper.   

Serve and garnish with bacon bits.