Zuppa Toscana

Name: Zuppa Toscana
Ingredients: 1 pound Italian sausage (from @rastellisdelivered); 1 carrot; 2 stalks celery; 1 white onion; 4 cloves garlic; 32-48 oz chicken bone broth (from @kettleandfire); 3 medium potatoes (2 extra large); 2 cups kale (chopped); 1 cup milk or cream; 1 tablespoon AP seasoning; 1 tablespoon Italian seasoning; 0.25 teaspoon crushed red pepper flakes; salt and pepper (to taste)

My take on the olive gardens beloved zuppa Toscana soup. My version contains more veggies and less calories and tastes so much better.

Ingredients

Directions

1
Wash and rinse your kale well, remove thick stems from kale. Prep your veggies by chopping them however you seem fit. Decase your sausage so it’s ready to go.
2
Oil or butter up a pot and cook your mirepoix and garlic together until translucent on medium low heat.
3
Add in your sausage and cook until fully cooked through.
4
Once cooked, add in your chicken broth, seasonings and potatoes. Allow these potatoes to cook until fork tender 15-20 minutes depending on the size.
5
Once cooked, add in your milk, your kale allowing the kale to turn vibrant green and slightly wilt.

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