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COPYCAT Olive Garden Zuppa Toscana

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“I love this soup, so good to eat with a nice salad and rolls”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 tbsp olive oil in a skillet and add the sausage. Crumble sausage with spoon and brown sausage until no longer pink. Drain and set aside.
  2. Add 1 tbsp olive to a soup pot and add the onions and garlic.
  3. Cook until onions are soft and translucent, about 5 minutes.
  4. Pour the chicken broth into the pot with the onion mixture.
  5. Bring to a boil over high heat.
  6. Add the potatoes, and boil until fork tender, about 20 minutes.
  7. Reduce the heat to medium and stir in the heavy cream, sausage and the kale.
  8. Heat through but do not boil.

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