Zuppa Toscana (recreation)

Who here has been to olive garden? It's OK. No judgement, we are all friends here. This is a recreation of Olive gardens Zuppa Toscana soup, a spicy summery potato soup.

This soup is so much better when it's made fresh, super healthy and great for hot weather! I made everything on the grill using my Findlay cast iron dutch oven to BBQ this soup for 2 hours so all the flavours really get to know each other.

Ingredients

2 lbs hot italian sausage

1 large red onion

2 cups diced red potato

4 cups chicken broth

2 tbsp minced garlic

Salt and pepper to taste

1 cup whipping cream

4 cups rough chopped kale

Fresh grated parmesan- optional

1. Preheat oven to 350° or preheat your grill to the same.

2. Cook sausage for 30 min in oven or grill until fully cooked.

3. While sausage cook dice potato and slice onion into small chunks

4. Remove sausage from oven or grill and slice into small rounds.

5. In a large pot add sausage, onion, potato and chicken stock. Heat over medium heat on stove.*

6. Add in garlic, salt and pepper

7. In the last 10 minutes before serving add in whipping cream and stir to mix and heat thoroughly.

8. Add kale in last 2 minutes, mix well into your pot then place lid on to wilt kale.

9. Serve with optional parmesan on top and enjoy!

* If planning on bbqing your soup, place in a large Dutch oven and cook with lid on and BBQ closed at 300-350°F.