Olive Garden Zuppa Toscana
Directions
- 1Add sausage to a large pot and brown it over medium heat, breaking it up in the process.
- 2Remove sausage from the pot and set aside.
- 3Add diced onion and sauté for 1-2 minutes.
- 4Add chopped garlic and cook for 30 seconds.
- 5Add sliced potatoes, cooked sausage, chicken bouillon, bone broth, and water. Give it a quick mix.
- 6Bring to a boil, then cover, reduce heat, and simmer for 15-20 minutes until potatoes are cooked through.
- 7Mix cornstarch with milk and set aside.
- 8Once soup is done, add kale and slurry mixture. Mix and let cook uncovered for 2-3 minutes.
- 9Taste and add salt and pepper to preference.
- 10Portion out into 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 White Onion, chopped
- 1 cube Chicken Bouillon
- 2 Tbsp Corn Starch
- 0 Salt
- 0 Pepper
Equipment
large potwooden spoonmeasuring cupwhisk
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