Olive Garden Zuppa Toscana Soup

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Ingredients

  • Diced 1 pound spicy Italian sausage, casing removed
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 4 cups chicken broth
  • 3 russet potatoes, peeled and thinly sliced
  • 3 cups Kale
  • 1 1/2 cups heavy cream
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. Heat a large skillet over medium high heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
  2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  3. Stir in chicken broth and bring to a boil.
  4. Add potatoes and cook until tender, about 10 minutes.
  5. Stir in sausage and Kale until Kale begins to wilt, about 1-2 minutes.
  6. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
  7. Serve immediately
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