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Please excuse the horrible iPhone picture, my camera was broken when I made this delicious soup!
I saw this Olive Garden copycat soup on a couple of my favorite recipe blogs, and then a friend recommended it as well, so I had to give it a try. I had never cooked with kale before, and I was excited to try it out since I know kale is packed with super healthy vitamins. The soup turned out delicious! I've never tried the Olive Garden version, but this was yummy, hearty and packed with flavor. We loved it!
I saw this Olive Garden copycat soup on a couple of my favorite recipe blogs, and then a friend recommended it as well, so I had to give it a try. I had never cooked with kale before, and I was excited to try it out since I know kale is packed with super healthy vitamins. The soup turned out delicious! I've never tried the Olive Garden version, but this was yummy, hearty and packed with flavor. We loved it!
Zuppa Toscana
1 lb. Italian sausage {could sub half turkey sausage to make it healthier}
1 large onion, chopped
3-4 cloves garlic, minced
½ cup white wine to deglaze the pan {had some cooking sherry on hand and used that}
½ tsp. red pepper flakes
2 russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2.5 cups water
1 cup heavy cream
Salt and pepper
Place a large stockpot or Dutch oven on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.
1 lb. Italian sausage {could sub half turkey sausage to make it healthier}
1 large onion, chopped
3-4 cloves garlic, minced
½ cup white wine to deglaze the pan {had some cooking sherry on hand and used that}
½ tsp. red pepper flakes
2 russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2.5 cups water
1 cup heavy cream
Salt and pepper
Place a large stockpot or Dutch oven on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.
Recipe from Annie's Eats.
Mmm. I LOVE this soup. It always seems to be a hit when I make it for anyone too - especially on stormy days. :) I'm glad you liked it too! And yes, despite the cream, I always feel very healthy because of all the kale.
ReplyDeleteI have to tell you that your recipes are always so good. We tried the homemade mac & cheese last night and it was delish. I've loved everything i've tried from you blog. Now if only I made a little more time to cook, I could try more. :)
ReplyDeleteThanks for the posts!
Mmm I will have to try this. I love soup. And I am always looking out for good ways to use kale.
ReplyDelete