Zuppa Toscana

I love the all you can eat soup salad and bread sticks at Olive Garden and I always get their Zuppa Toscana soup! I have been playing and tweaking this recipe and I love it even more than the original.

Zuppa Toscana

Ingredients

1lb Hot Ground Italian Sausage 

4 cloves Garlic

6 Idaho potatoes

1 med white onion

1 bushel Kale or 1 frozen bag spinach

6 c chicken stock

1 c skim milk

Brown the sausage in your large sauce pan. 

When it's still half pink but almost all browned add the chopped onion and minced garlic cloves and saute them as the meat browns. 

Make sure your stir and separate the sausage because you don't want any large chunks of it in your soup. Continue stirring the mixture until all the meat is brown and the onions are soft. 

Chop up all the potatoes big or small doesn't matter just make sure the size is consistent. 

Add the potatoes to the pot.  Add 6 cups of chicken stock and begin to let it boil for 20 minutes.

While it boils rip the kale from the stems. No stems in the soup! That will ruin it!

Add the skim milk and continue to stir frequently and let it boil. 

 Add the kale and let it cook for 5-10 minutes until the kale is evenly distributed in the soup mixture and cooked.

The final product is a perfect soup to eat on any chilly day!

Tips- If you want to make it healthier use less potatoes and meat or use turkey sausage.