Zuppa Toscana
Some ridiculous things happened this week. The temperature dropped to 5 degrees, all the schools and many businesses closed. There was no snow, but the metro-Atlanta area did observe a few cold days.
I still have no idea what 5 degrees feels like. I didn’t participate. I too, a native Floridian, paid my respect to the Hawk by staying at home. But what I do know is that the occasion called for some soup. Good soup.
My favorite is the Zuppa Toscana from the Olive Garden restaurant chain. But as previously discussed, I was not going outside. The good news is: Google. People of the internet have figured out the recipe and shared it with the world!
| Sausage and Kale Soup | Print |
Ingredients
- 1lb Italian Sausage
- 1 Small Onions (diced)
- 4 Cloves Garlic (minced)
- 2 Russet Potatoes (halved & sliced)
- 4 cups Kale
- 2 cups Water
- 4 cups Broth
- 2 cups Half & Half
- salt
- black pepper
- red pepper flakes
- garlic powder
Instructions
- You can use sausage links or a loose pound of sausage or take the links out of the casing. I like too cook the links then slice them.
- Saute your sausage, garlic and onion in the bottom of the pot until the onions are translucent.
- Add your broth and let simmer and season your broth with the spices. Bring to a boil
- Add your potatoes. At this point, add in the water to make sure the potatoes are covered with liquid. Boil until the potatoes soften. Then bring temperature down to a simmer.
- Now slowly, while stirring, pour in your half&half. Add in your kale. Stir.
- Taste and add seasonings as necessary.
- Enjoy!
