Zuppa Toscana

I love Olive Garden’s Zuppa Toscana, but we try to limit ourselves to eating out only once a week, if that.  So, in an attempt to save money, and have a better knowledge of what ingredients we are consuming, we make an effort to eat at home as a family almost every night of the week.  No pressure! LOL!!!  There are some dishes that you just crave, tho so I’ve tried my hand at making the homemade “copycat” versions.  Some are successful, some, not so much. Hey, but at least I can say I tried, right?  Thankfully, this was a recipe that turned out successful, and is requested quite often in my house.  I’ve also passed on the recipe to family and friends who’ve had it at my house and gave me the compliment of saying it not only tasted like the restaurant’s version, but better!  Hooray!

To make:

In a large pot drizzled with olive oil, brown 1 lb. sweet Italian sausage (depending on your preference you can also use hot).  To the pot, add 1/2 chopped red onion.  Let sausage brown.  Finely chop 3 cloves of garlic and add to the pot.  Pour in 32 oz. (one carton) low sodium chicken broth.  Cut 3 large red potatoes (skin on) and add.  Sprinkle in 2 tbs. red chili pepper flakes.  Let boil until potatoes are slightly soft.  Add 4 stalks of kale nicely chopped.  Finally, pour in one pint heavy whipping cream.  Season with a few dashes of salt and serve!

Update: we’ve made a Keto / dairy free version replacing the potatoes with chopped cauliflower and the heavy whipping cream with 1 – 13 oz. can of full fat coconut milk.  It’s delicious!


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