Copy Cat: The Olive Garden's Zuppa Toscana

I sometimes get a crazy craving for the endless soup, salad, and bread sticks at The Olive Garden. We used to drive 45 minutes one way just for the Zuppa Toscana, but then I discovered how easy it is to duplicate at home. Neither Jimmy or I could tell the difference between the home-made version and the real thing, and it was delicious on this cold, wintry Friday night at home!

Despite it's name, this soup is not really Tuscan at all except for the kale, but it tastes great anyway. Who wouldn't love a soup with Italian sausage, potatoes, and kale in a lightly creamed onion and garlic broth? 

Ingredients:

• 1 lb Italian sausage
• 1 white onion, small dices
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 3 cups chicken broth
• 5 cups water
• 2 russet potatoes, skin intact, cut in half lengthwise and then sliced 1/8 inch thin
• 1 bunch kale, stems removed and roughly chopped
• 1/2 cup heavy cream
• salt and pepper, to taste

1. Remove sausage from casing and crumble. Cook through and set aside. 
2. In large pot, saute onion and garlic in olive oil.
3. Add chicken broth and water, and bring to a boil.
4. Reduce to a simmer and add potatoes cooking until done. 
5. Add sausage and kale, and let simmer for 5 more minutes. 
6. Stir in cream and season well.