Name: Our Zuppa Toscana
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound hot italian sausage , casings removed; 1 onion, chopped fine; 4 garlic cloves , minced; ½ teaspoon table salt; 1 tablespoon all-purpose flour; 1 pound russet potatoes , peeled and cut into ¾-inch pieces; 4 cups chicken broth; 1 cup water; 6 ounces kale , stemmed and chopped; ½ cup heavy cream; Grated Parmesan cheese

Why This Recipe Works

Inspired to create our own version of Olive Garden’s popular soup, we started by browning hot Italian sausage in a Dutch oven, removing it, and then softening onion and garlic. Adding a bit of flour to cook in the residual fat coated the flour granules and prevented them from creating lumps when we stirred in liquid and contributed body to the soup as well; it also allowed us to use less cream, for a lighter dish. We then simmered russet potatoes in the soup before adding back the sausage along with some hearty kale to cook until just wilted. A half cup heavy cream stirred in at the end brought more body and silky richness.

Before You Begin

Curly or lacinato kale can be used. Serve with salad and crusty bread or breadsticks.

Instructions

Heat 1 tablespoon extra-virgin olive oil in Dutch oven over medium heat until shimmering. Add 1 pound hot Italian sausage, casings removed, and cook, breaking up meat with wooden spoon, until browned, 5 to 7 minutes. Using slotted spoon, transfer to bowl and set aside.

Add 1 finely chopped onion, 4 minced garlic cloves, and ½ teaspoon table salt to pot and cook, stirring frequently, until onion is translucent, 2 to 3 minutes. Add 1 tablespoon all-purpose flour and cook, stirring constantly, until golden, 30 to 60 seconds. Add 1 pound russet potatoes, peeled and cut into ¾-inch pieces; 4 cups chicken broth; and 1 cup water. Increase heat to high and bring to boil. Simmer, covered, over medium-low heat until potatoes are tender, 13 to 15 minutes.

Stir in 6 ounces kale, stemmed and chopped, and sausage and cook until kale is wilted and tender, 3 to 5 minutes. Off heat, stir in ½ cup heavy cream and season with salt and pepper to taste. Serve with grated Parmesan cheese.