Olive Garden Zuppa Toscana

Submitted by adpwil

Makes 10 servings

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

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.
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.
Remove from heat and stir in cream. Serve immediately.

Categories

Potatoes, Soup, Italian, Slow Cook

Serving Size 261.4g

Amount Per Serving

Calories

239

Calories from Fat

149

% Daily Value^*

Total Fat

16.6g

26%

Saturated Fat