This savory, zuppa toscana soup is a knock off of the popular soup served at Olive Garden. The recipe makes a large amount, which makes it perfect for freezing. Enjoy the zuppa toscana soup with some italian bread, and freeze your leftovers for another day.

Zuppa Toscana Soup

INGREDIENTS

1 lb ground Italian sausage
½ to 1 tsp crushed red peppers (optional)
1 large onion, diced
2 tsp minced garlic (approx. 4 cloves)
10 cups chicken broth
4 large potatoes, peeled & cubed
1 cup heavy cream
¼ of a bunch of kale, chopped (approx. 6 cups)

DIRECTIONS

Brown the sausage in a stock pot along with the onion and garlic. If you want a little extra kick, also add crushed red pepper. I leave it out because the sausage brand I use is spicy enough for my kids.

Add chicken broth. Bring to a boil.

Add potatoes. Gently boil over medium heat until potatoes are tender, approximately 10-15 minutes.

(If you are freezing the soup, be careful not to over cook the potatoes. Potatoes can be frozen, but they will break down some in the freezing and reheating process. Cooking to the point of just tender, or just before that point, will help the potatoes hold up better later.)

Add cream and kale. Cook until thoroughly heated.