olive garden's "zuppa toscana"

When visiting my mother-in-law, she shared with me this recipe.

She obtained it from a recipe book that focuses on finding brand-named recipes and making them public (one of the recipes is how to make your own Twinkies!).

I was glad to accept.  {Seeing as this soup is one of my husband's favorites.}

When visiting the restaurant, he easily downs 2 bowls of this stuff {if not 3} prior to his actual dinner.

With good reason.

It's amazing!

And an absolutely perfect dish for the fall.

It's a spicy potato and sausage soup.  Serve it with salad and garlic bread and you have an all-out dinner meal {all while staying in}! Can you say "yum"?

Olive Garden's Zuppa Toscana

{serves 6}

You'll need:

1 Tbsp olive oil

1 lb. Italian sausage {w/ casing removed, crumbled}

1 onion, chopped

2 cloves garlic, minced

1/4 tsp crushed red pepper, more to taste

2-1/2 cups water

2 cans (14-1/2 ounces each) of chicken broth

3 large russet potatoes, peeled, halved lengthwise, sliced into 1/4" thick slices

1 tsp salt

1/2 tsp pepper

1/2 bunch kale, stems removed, chopped

1 cup whipping cream

Make it:

Place oil and sausage in large saucepan over med-high heat.

Cook until sausage renders fat and begins to shrink, about 5 min.

Remove sausage w/ slotted spoon to plate; set aside.

Add onion; cook, stirring occasionally, until translucent, about 5 min.

Add garlic and crushed red pepper; cook 1 min.

Add water and broth, stirring to dissolve any bits on bottom of pan.

Add potatoes, salt and pepper; heat to boiling; reduce heat; simmer 10 min.

Add kale and sausage; simmer until potatoes are tender, about 15 min.

Stir in whipping cream; heat to simmer over medium heat; cook 2 min.

Serve while hot.

Enjoy!