Zuppa Toscana Soup

 

           Zuppa Toscana Soup: I use to love Olive Gardens recipe, then someone gave me a few additions & made it even better, here it is, the best Zuppa Toscana ever!

I love the Kale because I eat it daily in many forms because it lowers & helps maintian Blood Pressure!

Ingredients:

• 1 pound ground Italian sausage, hot or mild
• 1 tbsp butter
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp hot sauce
• 1 tsp soy sauce, can sub Worcestershire sauce or coconut aminos
• 3 tbsp flour
• 5 cups chicken broth
• 1 cup heavy cream
• 4 russet potatoes, about 1 lb.
• 3 cups kale, roughly chopped
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Seasonings:

• 1 tsp EACH: mustard powder, dried parsley
• ½ tsp EACH: dried oregano, dried basil
• 1 Pinch of red pepper flakes, optional
• Salt & pepper to taste
• 1/4 tsp Italian seasoning

5 strips of bacon (thick cut works best) Roughly Chopped

For Serving:

• Grated Parmesan & crumbled crisp bacon
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Directions:

• Cook & crumble the sausage in a large soup pot over medium heat until cooked through, 10 minutes.
• Reserve 1 tbsp drippings & set the sausage aside. (1 additional tbsp. butter can be used if you don’t have drippings.)
• Add drippings & butter to the soup pot & add the onions. Cook over medium heat until softened, 5 minutes.
• Add garlic, hot sauce, soy sauce, & seasonings, cook for 1 more minute.
• Add flour & stir continuously for 2 minutes, until the raw flour smell is gone.
• Add chicken broth in small splashes, stirring continuously.
• Add heavy cream in the same manner. Bring to a boil, then reduce to a simmer.
• Clean potatoes & pat dry. Cut in half lengthwise, then cut into 1/4-inch slices. Add potatoes to the soup along with the cooked sausage.
• Simmer for 10 more minutes, or until the potatoes are nearly fork tender.
• Stir in the kale simmer for 5 more minutes.
• Transfer to serving bowls & garnish with red pepper flakes, grated Parmesan, &/or chopped bacon. Serve!