Olive Garden Zuppa Toscana

25 mins
Serves 6
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Directions

  1. 1Add sausage to a large pot and brown it over medium heat, breaking it up in the process.
  2. 2Remove sausage from the pot and set aside.
  3. 3Add diced onion and sauté for 1-2 minutes.
  4. 4Add chopped garlic and cook for 30 seconds.
  5. 5Add sliced potatoes, cooked sausage, chicken bouillon, bone broth, and water. Give it a quick mix.
  6. 6Bring to a boil, then cover, reduce heat, and simmer for 15-20 minutes until potatoes are cooked through.
  7. 7Mix cornstarch with milk and set aside.
  8. 8Once soup is done, add kale and slurry mixture. Mix and let cook uncovered for 2-3 minutes.
  9. 9Taste and add salt and pepper to preference.
  10. 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