Yeah sometimes we get off track around here and post recipes late, it's a shame with this one because while you can have soup all year round it's totes better in the winter. Do not get me wrong I'm SO HAPPY that winter finally seems to be coming to an end after mixing snow storms with spring weather over the past week and a half.
What I have for you is a copycat recipe for Olive Garden's Zuppa Toscana. Super easy and super affordable, at least compared to $6 a serving when you're dining in.
Cost effective: ~$12 depending on what you've already got.
Easy to concoct: cook, chop and fo'get about it.
Unless the craving is too much and you've gone to Olive Garden instead, here's what you'll need to grab from the store or your kitchen:
1 pound of Italian sausage
3 russet potatoes
2 cloves of garlic
1 onion, chopped
3 cups chicken broth
1 cup water
1½ cups heavy cream
2 cups kale
salt and pepper to taste
1. The first thing you're going to want to do is all the prep work. Cooking up your sausage and chopping/cutting your potatoes and onions.
2. Once your sausage is done cooking, drain your grease. While mine was greasy, but no so much that I could drain it, I used the handy dandy paper towel bacon method.
3. Next, you're going to combine your sausage, onion, potatoes, garlic, salt, pepper, chicken broth, and water into your Crock-Pot.
4. Cook on high for 3-4 hours, and then cut up your kale to add later on.
5. During the last 30 minutes you're going to add your kale and and cream.
6. Mix together and cook until kale is wilted.
7. Top with some parmesan cheese (or don't) and enjoy!
This was a winner, guys. Since I had never actually had this dish I had absolutely nothing to compare the flavor to, but regardless it was pretty damn tasty. The hokey 20 second video I saw on Facebook was just too good to pass up!
When You're Here, You're Family
Leia
