This Copycat Olive Garden Zuppa Toscana Soup recipe has bits of crumbled sausage, kale, potatoes, and diced onions in a rich, savory broth topped with a pinch of red pepper flakes. Exactly like the restaurant version!
Grain any excess grease. (Failure to do this will result in red broth from the sausage grease.)
Add the garlic & onions and sautee for about 5 minutes, until the onions have softened.
Pour in the chicken stock and cover the pot. Reduce heat to medium-low and let it simmer for about an 30 minutes.
Slice the potatoes very thin and add it to the pot. Simmer for an additional 30 minutes, until the potatoes are cooked through.
Pour the flour mixture into the soup and increase heat to medium-high, uncovered, for about 15 minutes or until the soup has thickened slightly.
Stir in the kale and heat for 5 additional minutes. Season according to your taste (a pinch of pepper flakes perhaps), and serve!
Follow same steps as above, however instead of simmering the soup for an hour, cover and cook on LOW for 5-6 hours or on HIGH for 3-4. Add the potatoes during the last hour.
Don't forget a side of CHEESY Homemade Garlic Bread!