Zuppa Toscana Soup: I use to love Olive Gardens recipe, then someone gave me a few additions & made it even better, here it is, the best Zuppa Toscana ever!
I love the Kale because I eat it daily in many forms because it lowers & helps maintian Blood Pressure!
Ingredients:
- 1 pound ground Italian sausage, hot or mild
- 1 tbsp butter
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp hot sauce
- 1 tsp soy sauce, can sub Worcestershire sauce or coconut aminos
- 3 tbsp flour
- 5 cups chicken broth
- 1 cup heavy cream
- 4 russet potatoes, about 1 lb.
- 3 cups kale, roughly chopped
Seasonings:
- 1 tsp EACH: mustard powder, dried parsley
- ½ tsp EACH: dried oregano, dried basil
- 1 Pinch of red pepper flakes, optional
- Salt & pepper to taste
- 1/4 tsp Italian seasoning
5 strips of bacon (thick cut works best) Roughly Chopped
For Serving:
- Grated Parmesan & crumbled crisp bacon
Directions:
- Cook & crumble the sausage in a large soup pot over medium heat until cooked through, 10 minutes.
- Reserve 1 tbsp drippings & set the sausage aside. (1 additional tbsp. butter can be used if you don’t have drippings.)
- Add drippings & butter to the soup pot & add the onions. Cook over medium heat until softened, 5 minutes.
- Add garlic, hot sauce, soy sauce, & seasonings, cook for 1 more minute.
- Add flour & stir continuously for 2 minutes, until the raw flour smell is gone.
- Add chicken broth in small splashes, stirring continuously.
- Add heavy cream in the same manner. Bring to a boil, then reduce to a simmer.
- Clean potatoes & pat dry. Cut in half lengthwise, then cut into 1/4-inch slices. Add potatoes to the soup along with the cooked sausage.
- Simmer for 10 more minutes, or until the potatoes are nearly fork tender.
- Stir in the kale simmer for 5 more minutes.
- Transfer to serving bowls & garnish with red pepper flakes, grated Parmesan, &/or chopped bacon. Serve!
