When we were dating, my husband and I enjoyed going to Olive Garden for the never-ending pasta bowl special in the fall. I really like the Zuppa Toscana, though I prefer it with less sausage. This recipe is my best shot at recreating that soup. For a lower-fat version, replace some of the cream with milk but, really, this soup is well-balanced, quick, and delicious. If you like spicy foods, try using spicy italian sausage.
I make this soup in the fall and winter when we make more of our family meals together. It is fun to start the meal with a delicious soup course. I also like to serve this soup as a main course for a simpler meal. If you want a soup that really warms the body and sticks to the ribs, this is a great choice.
"Olive Garden" Sausage and Potato Soup
Total Time: 40 min Serves: 3-4 as the main course or 6-8 as a soup course
- 1/2 pound Italian Sasuage, bulk or links with casings removed
- 1 Onion, finely chopped
- 1 strip of Bacon, chopped into 1/4 inch pieces
- 1 large clove of Garlic
- 4 medium Potatoes, peeled and sliced
- 3 14 oz cans Chicken Stock
- 2 cups Kale, chopped
- 1/2 cup Cream
- Pepper, to taste
Brown sausage and bacon on medium high heat.
Add onion to bacon and sausage, and cook until translucent.
Add garlic, potatoes and chicken stock and turn heat to high.
Bring to a boil and then reduce to a simmer and simmer for 15 minutes or until potatoes are tender.
Add kale, cream and pepper and simmer for 5 minutes or until kale is tender.