Toscana Soup

This is my tweak on Olive Garden's Zuppa Toscana Soup.

A delicious blend of red potatoes, crumbled sausage, and an absolute favorite of mine - kale.

It's warm.
It's filling.
It's delicious.
And, it's easy to make...right in your own kitchen.

Start with some sausage.  You can use plain pork sausage, mild sausage, or spicy Italian sausage.
Dice up some red taters...make sure to leave the skin on.
Use your home made chicken broth or store bought.
Using kale from the garden (during the summer) adds such freshness to this soup.
A splash of cream at the end takes it up a notch on the delicious scale!

Toscana Soup (LL Farm's version)

Ingredients:

1 to 2 tbsp. olive oil

1 onion, peeled and diced

1 pound ground sausage - plain, mild, or spicy 

8 medium sized red potatoes with skin left on, diced

8 cups chicken broth

kale (as little or as much as you like) - rinsed and torn off stem

splash of cream

Directions:

In a pan cook the diced onion in some olive oil until tender (a few minutes).

Add the sausage to the onion and continue cooking until meat is no longer pink.

In a pot, cook the diced, skin on red potatoes in boiling water until fork tender, then drain.

Add about 8 cups of chicken broth to drained potatoes and simmer on low.

Add cooked sausage mixture.

When everything is heated through, add the kale.  It wilts and cooks quickly.

Add a splash of cream.

In Italian, zuppa means soup or chowder.  Toscana is the Italian name of Tuscany.