Olive Garden Zuppa Toscana
Serves 6
Directions
- 1Start by adding your sausage to a large pot.
- 2Brown the sausage over medium heat, breaking it up in the process.
- 3Once your sausage is cooked through, remove it from the pot and set it aside.
- 4Next, add your diced onion.
- 5Sauté for 1 to 2 minutes.
- 6Then add in your chopped garlic and cook for 30 seconds.
- 7Add in your sliced potatoes, cooked sausage, chicken bouillon, bone broth, and water.
- 8Give it a quick mix.
- 9Bring it to a boil, then cover, reduce the heat, and let it simmer for 15 to 20 minutes, or until your potatoes are cooked through.
- 10While that's cooking, mix your cornstarch with your milk and then set that aside.
- 11Once your soup is done, add in your kale and your slurry mixture.
- 12Mix and let that cook uncovered for 2 to 3 minutes.
- 13Once everything is done, give it a taste and add salt and pepper to preference.
- 14Portion out your meal containers.
Ingredients
- 1.5 lbs Hot Italian Ground Sausage
- 1.5 lbs Russet Potatoes, sliced
- 4 cups Chicken Bone Broth
- 3 cups Fresh Kale, chopped
- 2 cups Fat Free Fairlife Milk
- 1 cup Water
- 6 Garlic Cloves, chopped
- 1 med White Onion, chopped
- 1 cube Chicken Bouillon
- 2 Tbsp Corn Starch
- Salt
- Pepper
Equipment
Large PotWooden SpoonMeasuring cupWhiskMeal Containers
Tips
- For meal prep, it makes restaurant-quality meals that are just over 400 calories and 30 grams of protein, all without spending a lot of money.
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