If you have ever been to the Olive Garden restaurant, you might have
tried the Zuppa Toscana, s creamy soup loaded with sausage and
potatoes. Now you don’t have to go to the Olive Garden every time
you have a craving.
Roasted Garlic, Red Potato, Kale, and Sausage Zuppa
1 lb. mild Italian Sausage
1 sweet onion, chopped
1/2 tsp red pepper flakes, optional
12 small red potatoes, thinly sliced
1/2 bunch Kale, chopped, then rinsed
4 cups chicken broth
2 cups milk
2 cups water
1/2 cup sour cream or 1/2 cup heavy cream
2-3 cloves roasted garlic, or 1/2 clove roasted elephant garlic*
2 tbsp fresh thyme, snipped
*To roast garlic:
Slice off the top off the garlic bulb, exposing fresh garlic.
Place garlic on a sheet of foil.
Drizzle with olive oil or melted butter.
Sprinkle with sea salt and fresh cracked pepper.
Fold foil to make a sealed packet.
Place on a cookie sheet and bake at 400, until garlic has caramelized; about 1 hour for
elephant garlic, 20 minutes for regular sized garlic.
To make soup:
In a medium sized saucepan, cook potato slices until just tender. Drain and set aside.
Cook sausage and onion together in a stock pot until brown.
Drain off excess grease.
Stir in red pepper flakes.
Add chicken stock, milk, and water. Bring to a boil and simmer for about twenty minutes.
Whisk together garlic and cream, add to soup.
Stir in Potatoes and cook for 7-10 minutes.
Add kale and thyme. Cook for and additional 2-3 minutes.
Makes 6-8 servings