COPYCAT Olive Garden Zuppa Toscana

"I love this soup, so good to eat with a nice salad and rolls"
 
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Ready In:
1hr
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • 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.
  • Add 1 tbsp olive to a soup pot and add the onions and garlic.
  • Cook until onions are soft and translucent, about 5 minutes.
  • Pour the chicken broth into the pot with the onion mixture.
  • Bring to a boil over high heat.
  • Add the potatoes, and boil until fork tender, about 20 minutes.
  • Reduce the heat to medium and stir in the heavy cream, sausage and the kale.
  • Heat through but do not boil.

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