More commonly known as Zuppa Toscana at Olive Garden, this soup is delish! My sweet friend Carmen shared the recipe with me, and it is a family favorite, especially on a cold day. By making it at home you can control how spicy you like it. They serve it really spicy at Olive garden, so I make it more mild for my family. I also use baby red potatoes since they hold their shape a little better than russet potatoes, but it really is up to you what you prefer. Enjoy!
1 lb. roll Bob Evans Italian Sausage -or your favorite flavor
1 yellow onion- diced
1 small bag baby red potatoes- sliced
1 bunch of kale
3-4 cans chicken broth
1/3 cup heavy cream
1 tsp garlic
Dash of hot red pepper flakes- to taste
Parmesan cheese- grated
Crumbled bacon- optional
Slice baby red potatoes and cook in soup pot with chicken broth. Wash Kale and slice leafy part off the stems (discard stems). Cut up leafy part and put in pot with chicken broth,Saute onion and crumbled sausage and cook through. add to soup and simmer for about 15 minutes till kale is softened and potatoes are done. Stir in 1/3 cup heavy cream, and red pepper flakes.
Serve with grated parmesan cheese and crumbled bacon.