Olive Garden Zuppa Toscana |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Olive Garden Zuppa Toscana Ingredients:
1 tablespoon olive oil |
1 pound italian sausage |
1 cup chopped onion |
2 cloves garlic, peeled and chopped |
1/2 teaspoon crushed red pepper flakes |
2 1/2 cups water |
28 2/5 ounces chicken broth |
2 russet potatoes, chopped |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 cups kale or spinach, washed, stemmed and chopped |
1/2 cup whipping cream |
Directions:
1. Place oil in a large stock pot over medium-high heat. Add sausage and cook until uniformly gray, about 7 minutes, breaking up any large chunks with the back of a spoon.
2. Remove sausage from pot and reserve. Add onions, garlic and red pepper flakes to the pot and cook for 6 minutes. Add water, broth, potatoes, salt and pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Add the kale and the reserved sausage and continue to simmer until the potatoes are tender, about 20-30 minutes.
3. Remove from heat and stir in cream. Serve immediately.
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