A comforting Sausage, Kale and Potato Soup, reminiscent of Olive Garden’s Zuppa Toscana, made simply at home with sausage, kale, potatoes, and a creamy broth.
1: Heat oil in a large pot or dutch oven over medium-high heat. Add sausage, breaking it up into chunks. Sauté until browned, around 5 minutes. Remove sausage to a plate, leaving the grease in the pot.
2: Melt 1 tbsp butter in the pot. Cook mushrooms until lightly browned. Remove mushrooms to the plate with the sausage.
3: Add onion and sauté until lightly browned, around 5 minutes. Add garlic and cook for an additional minute or two, being careful not to burn it.
4: Bring 6 cups broth and 4 cups water to a boil. Scrape the bottom of the pot to release any brown bits. Add chicken bouillon if desired. Stir in diced potatoes and cook for 10-12 minutes until softened.
5: Add chopped kale, cooked sausage, and sautéed mushrooms. Bring to a light boil.
6: Stir in 1 cup cream. Season with salt and black pepper to taste. Remove from heat and serve.
