Zuppa remix

Many years ago when I was a kid I remember going to Olive Garden for the very first time. It was delicious. Their Zuppa Toscana soup has been my favorite thing ever since. My dad loved it so much that he asked for the recipe. The local branch brought their chef out and he handed him a little piece of paper with the ingredients he was allowed to release. So here it is straight from the chef, except I added a few things this last time.

Zuppa Toscana soup:

2 3/4 cup chicken broth
1 medium russet potato
1/4 teaspoon crushed red pepper
1/4 cup heavy cream
1/4 teaspoon salt
2 cup chopped kale
1 pound Italian sausage

Things I added:

1 leek (only the white part, diced)
1 tablespoon of garlic powder
2 tablespoons of butter
salt and pepper to taste

Combine the stock and cream in saucepan over medium heat. Slice the unpeeled potato into 1/4 inch slices then quarter and add to soup. Add the kale. Grill or saute the sausage in another pot. When cooked and cooled add to soup. Add spices and leek along with butter and let the soup simmer for 1 hour; stirring occasionally.