I’ve noticed that whenever I post a recipe with a title “copycat”, people tend to think that it’s the exact same recipe from the restaurant – so I decided not to add the word to the title. I really like Olive Garden’s Zuppa Toscana (that yummy soup with Italian sausages and potatoes) and I found a wonderful recipe that is pretty similar to it. But again I am not going to say it tastes exactly like the one at the restaurant, because people get angry if they don’t agree. Trust me, I’ve gotten some nasty hate mail saying that it doesn’t taste anything like it or what not. But I’ve also gotten some emails from fans who tried and loved it and said that it was even better than the one at the restaurant.
So what I’m trying to say here, if you want to make a dish that you love at your favorite restaurants, don’t expect to find the exact same recipe on the internet and get mad at whoever tried to post the recipes on their blog, just go to the restaurant. But if you’re willing to try it out and see if you like the homemade version of your favorite dish, then the recipe is yours. Sorry, but some people can be so mean in their comments and I do not like them at all. So if your comments are offensive and accusing, don’t even bother to comment because they won’t get published.
Since my husband and I both love things a little spicy, I added a little heat to the soup. But you can definitely omit that. This soup is pretty easy to make. And the combo of Italian sausage and potatoes… and kale (mm, kale is just amazing in this soup!) is just wonderful. My family is a huge fan of this recipe and we often talk about it whenever we’re craving some hearty, filling soup.
So… tempted to try it yet?
- 3 links spicy Italian (or mild) sausages, skinned
- 4 medium potatoes, peeled, cut in half moons
- ¾ cup water
- 1 chickn bouillon cube
- 3 cloves garlic, finely chopped
- ¼ tsp cayenne pepper (optional)
- ¼ tsp paprika
- ½ tsp dried oregano
- ¼ tsp garlic powder
- 3 cups 1% or 2% milk
- 1 cup heavy whipping cream
- 1 cup torn kale leaves
- In a saucepan, add the sliced potatoes, ¾ cups water, and chicken bullion and bring it to a boil. When the water boils, reduce the heat to simmer. Simmer until the water is almost gone and the potatoes start to brown just a little bit. Remove from heat.
- In a large skillet, place the sausage links over medium high heat. Break up the sausages in small chunks as you cook them on the pan, using a wooden spoon. When the sausages are fully cooked, place them on paper towel to drain oil. Make sure you get rid of oil as much as you can.
- In a large dutch oven, add the cooked potatoes and the cooked sausages with chopped garlic and stir well with a spoon and let it cook for about 3 minutes. Add the cayenne (if you like a little heat: but really, it’s not too spicy. If you can endure heat well, then add this, it’s amazing. If you don’t want any heat, don’t add any.), paprika, oregano, and garlic powder and stir well.
- Add the milk and whipping cream together and stir well and continue to cook to bring it to a boil. When the milk mixture boils, add the kale leaves and continue to cook about 3 minutes. Reduce the heat to low and continue to cook until the leaves are softer, about 5-8 minutes.
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