Olive Garden Zuppa Toscana

1. 1

   Add sausage to a large soup pot and crumble as it cooks over medium heat.

2. 2

   When sausage is broken up and beginning to brown, add onion and garlic to pan and continue cooking until sausage is cooked through and onions are translucent.

3. 3

   Sprinkle flour over mixture and stir to combine.

4. 4

   Pour in the chicken broth and bring to a boil.

5. 5

   Meanwhile, wash potatoes and cut each in half lengthwise. Slice into 1/4 inch slices.

6. 6

   Once soup is boiling, add potatoes to pot.

7. 7

   Cook for 20 minutes or until potatoes are fork tender.

8. 8

   Reduce heat to low and stir in the heavy cream and the kale. Cook for 5 minutes, stirring occasionally.

9. 9

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.