Zuppa Toscana Soup

Our family enjoys Olive Garden but every time we try to go it’s almost always an hour wait.  That is much too long with a baby!  Luckily I found a copycat recipe for their Zuppa Toscana soup years ago and it can be made in the time it would take us to simply sit down at the restaurant. 

I have altered it for our taste and I think it’s pretty darn close.  The original recipe called for the addition of kale which I always pick around at the restaurant so we leave that out but feel free to add it!  It’s still a bit chilly and windy here in Fargo so it was the perfect lunch today!

This is a thin soup but it is hearty and filling.  Soak up the last of the soup with some delicious french bread! Yum!

Zuppa Toscana Soup
Serves 2

3 ¼  cup chicken broth or stock
2/3 cup heavy cream
1 large russet potato
2 garlic cloves
2-3 Tbsp. onion, finely chopped
½ lb. spicy sausage
¼ tsp. salt
¼ tsp. crushed red pepper

1. Take sausage out of casing and crumble into a pan; cook until no longer pink with the onion and garlic.  Remove to a paper towel lined plate to drain the excess grease.
2. Combine the broth/stock and cream in a saucepan over medium heat.
3. Add sausage.
4. Scrub the potatoes then slice ¼ inch thick then quarter and add to the soup.
5. Add the salt and crushed red pepper and let the soup simmer for an hour.  Stir occasionally.

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