Any Olive Garden Fans?

Faux Zuppa Toscana

1 Tbsp. Olive oil
1 lb. ground Italian sausage, mild
1 onion, chopped
2 cloves garlic, minced
1/2 tsp. crushed red pepper, plus more to taste
2 1/2 cup water
2 (14 1/2 oz.) cans chicken broth
3 large russet potatoes, peeled, halved lengthwise, sliced 1/4" thick
1 tsp. salt
1/2 tsp. freshly group pepper
1/2 bunch kale, stems removed, chopped
1 cup heavy (whipping) cream

• Saute sausage in oil. Remove sausage to plate and set aside. Add onion, saute until translucent. Add garlic and crushed red pepper, cook 1 minute.

• In a large pot, combine water and broth; add onion mixture. Add potatoes, salt and pepper. Heat to boiling. Reduce heat, simmer about 10 minutes.

• Add kale and sausage, simmer until potatoes are tender, about 15 minutes. Stir in cream. Heat to simmer over medium heat, cook 2 minutes.

So, the fresh potatoes are good, but something I do to save a bit of time when I make this is I replace the 3 russet potatoes with 3 cans of sliced potatoes. No difference in flavor, and it saves extra chopping and peeling! I also leave the kale out. One thing less to chop, buy, and yeah. But if you are a kale fan, go for it! :) We love this soup. Love love love!