Zuppa Toscana
Almost Olive Garden...
Ingredients
- 1/2 pound ground hot sausage
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1/2 pound ground sausage
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1 medium onion, diced
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3 cloves garlic, minced
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2 tablespoon flour
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8 cups unsalted chicken stock
- 1-2 tsp salt (to taste)
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3 Russet potatoes
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1 cup heavy cream
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1 bunch torn kale pieces
Preparation
- Add sausage to a large soup pot and crumble as it cooks over medium heat.
- When sausage is broken up and beginning to brown, add onion and garlic to the pan and continue cooking until sausage is cooked through and onions are soft.
- Sprinkle flour over mixture and stir to combine.
- Pour in the chicken stock and bring to a boil.
- Meanwhile, wash potatoes and slice into 1/4-inch slices. Cut sliced potatoes into halves.
- Once soup is boiling, add potatoes to pot. Cook for 20 minutes or until the potatoes are fork tender.
- Reduce heat to low and stir in the heavy cream and kale. Cook for 5 to 10 minutes, stirring occasionally until the kale is wilted.
