Soup season is here! I love soup so much that I make it every week from the first hint of fall until spring is almost over. One of my favorite soup to eat out is the Zuppa Toscana from Olive Garden. It is so different than other soups and it is super healthy with the addition of freash kale. This was the first time that Phillip & AJ had tried this soup and they were pleasantly surprised that it was so hearty.
6-8 cups chicken broth
1 lb italian sausage, removed from casings
2 baking potatoes, scrubbed
1 teaspoon garlic powder
1 1/2 teaspoon red pepper flakes
salt & pepper to taste
1 bunch fresh kale
1/4 cup half & half
In a large dutch oven over high heat, add the chicken broth and bring to a boil.
While the broth is coming up to a boil, prepare the potatoes by slicing in half lengthwise and then cutting each half into 1/2 inch slices with the skin on. Set aside.
With the italian sausage removed from the casings (or you could use bulk italian sausage too), crumble the sausage into the hot broth.
Add the potatoes to the pot, season with spices and cook until the potatoes are tender, about 15-20 minutes.
As the potatoes soften, prepare the kale by cutting away the tough core and stem. Slice the leafy greens into slices and place in a bowl.
Once the potatoes have softened up, remove from heat or turn the heat off. Stir in the kale and half & half. (The heat of the soup will cook the kale without turning it brown.)Serve hot.
Source: What's Cooking Chicago?, Joelen's Culinary Adventures with Friends and Food