Olive Garden Zuppa Toscana (revamped)
Why I Love This Recipe
A much more health conscious clone of the popular italian restaurant soup. Adapted from the clone recipe on the "Top Secret Recipes" website.
Ingredients You'll Need
For the Chicken Sausage:
1 1/2 tsp fennel seed
2 tsp salt
1 1/2 tsp black pepper
1 Tbsp crushed red pepper
1 Tbsp dried parsley flakes
1 1/2 lbs ground chicken breast
For the Soup:
10 cups chicken broth
3 medium russet potatoes
6 cups chopped kale
1 small onion, diced
2-3 garlic cloves, minced
1/2-1 tsp crushed red pepper
3/4 cup milk or half and half
Directions
Toast the fennel seed in a pan over medium heat, stirring frequently, until they turn light brown, about 5 minutes. Cool seeds and grind them. Combine seeds and remaining sausage ingredients until thoroughly incorporated. Cook sausage in a medium saute pan until cooked through, breaking into small bits as it cooks.
Meanwhile, scrub potatoes. Slice 1/4 inch thin and quarter slices. Add to a large stock pot along with broth, sausage, kale, onion, garlic, and red pepper. Heat to boiling; reduce heat and simmer for 30-45 minutes. Heat milk or half and half until very warm. Add to soup and stir.
Makes 6-8 servings
