Ok I am going to be honest, this recipe is my version of an Olive Garden soup that I have loved since high school, yes you heard me, OLIVE GARDEN. Their version has fewer veggies in it but otherwise it is almost the same. The soup I am referring to is their Zuppa Toscana. A hearty soup with kale, sausage, and potatoes. It is SO SO SO good. My husband, whom I have noted is not a soup person in the past, is obsessed with this one. It really is a must-try, and if you can’t do dairy or don’t like it you can sub in a plant based milk OR just omit it all together and go for a brothier version. It is good any way you dice it… or stir it?
You will need:
1lb Hot or mild Italian sausage (removed from casing- can use turkey, pork, or even plant based!)
3 medium size carrots (scrubbed and diced)
4 ribs of celery (diced)
1 medium size onion (diced)
4 cloves of garlic (minced)
2 32 oz containers of chicken broth
1-2 tsp salt (if omitting the milk- start with 1 tsp. adding more later if needed)
1/2 tsp black pepper
1 bunch of curly kale (ribs removed and ripped into pieces)
1 Large russet potato (scrubbed, cut lengthwise into quarters then thinly sliced)
1/2 cup (heavy cream *optional or any plant based milk you like)
Heat a large stock pot over medium- high heat and coat the bottom with olive oil. Add your sausage. Using a wooden spoon or spatula break up your sausage and cook until browned. Remove with a slotted spoon and set aside.
Next add all of your veggies, aside from the kale and potatoes (carrots through garlic). Sauté until translucent and starting to soften. About 7 minutes.
Add your broth, salt, and pepper. Stir.
Add your sausage back in and place your kale in the pot as well. It will seem like a lot of kale but it will wilt into much less. Stir. Bring to a bubble and lower heat to medium-low.
Add your potatoes and let simmer until all veggies are tender. Here is where you decide if you want a brothy vibe or a little richness. If richness is desired add your cream. Stir and taste adding salt if needed.
Ladle into bowls and enjoy!
CONDENSED
You will need:
1lb Hot or mild Italian sausage (removed from casing, can use turkey, pork, or even plant based!)
3 medium size carrots (scrubbed and diced)
4 ribs of celery (diced)
1 medium size onion (diced)
4 cloves of garlic (minced)
2 32 oz containers of chicken broth
1-2 tsp salt (if omitting the milk- start with 1 tsp. adding more later if needed)
1/2 tsp black pepper
1 bunch of curly kale (ribs removed and ripped into pieces)
1 Large russet potato (scrubbed, cut lengthwise into quarters then thinly sliced)
1/2 cup (heavy cream *optional or any plant based milk you like)
1)Heat a large stock pot over medium- high heat and coat the bottom with olive oil. Add your sausage. Using a wooden spoon or spatula break up your sausage and cook until browned. Remove with a slotted spoon and set aside.
2)Next add all of your veggies, aside from the kale and potatoes (carrots through garlic). Sauté until translucent and starting to soften. About 7 minutes.
3)Add your broth, salt, and pepper. Stir.
4)Add your sausage back in and place your kale in the pot as well. It will seem like a lot of kale but it will wilt into much less. Stir. Bring to a bubble and lower heat to medium-low.
5)Add your potatoes and let simmer until all veggies are tender. Here is where you decide if you want a brothy vibe or a little richness. If richness is desired add your cream. Stir and taste adding salt if needed.
Ladle into bowls and enjoy!