Okay, I know this is a Japanese/Okinawan website, but I make more than just Japanese or Okinawan food!… Like a copycat version of Olive Garden’s Zuppa Toscana.
A little insight of me: I love soup. Thin broths, to be exact, though I also will eat chowders from time to time. So when I go to Olive Garden, you can be rest assured that I’m eating 5-8 bowls of their Zuppa Toscana and taking my pasta home. Can’t beat endless bowls…!
Over in Olive Garden, they use little bits of sausage in their soup, but I didn’t have any on hand at the time… So I subbed it for bacon (which, I mean, I love bacon so it wasn’t much of a problem). Just remember to drain some of the oil out before adding the stock in, otherwise your soup will be too oily (this applies if you do Italian sausage, too!).
Also remember that you will be adding the kale right before you serve the soup. You want to keep the kale crunchy and have texture… It gets a little soggy in the soup.
Enjoy! <3
- 2lbs Italian sausage
- 4 large Russet potatoes, sliced in half and then ¼ in slices
- 1 lb mushrooms, sauteed
- 1 bag shredded carrots
- 1 large onion, sliced thinly in half moons
- 1½ T minced garlic
- 4 c kale, shredded (leaf part only)
- 3 (32 oz) chicken stock/broth
- 3 c heavy whipping cream
- ½ tsp chili flakes
- Salt
- Pepper
- In a separate saucepan, saute mushrooms and onions together. Drain and set aside.
- Take sausage out of casing and put into a large soup pot. Cook on medium high and brown. Drain a little of the oil (not too much or you lose the flavor).
- Add in potatoes and carrots.. Stir for 1-2 minutes, then add chicken broth in.
- Bring up to a boil, then simmer for 10 minutes, or potatoes are tender.
- Add in mushrooms, onions, and garlic and chili flakes.
- Simmer for another 10 minutes, then put heat on low.
- Add kale and cream. Season to taste, stir, and enjoy!
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