by Ashley Buckowing, Art Director
I don’t know about you, but if loving the Zuppa from Olive Garden is basic, I don’t want to be unique. This recipe is the perfect soup for Fall! Plus, there are also slow cooker and pressure cooker options for easier prep.
Ingredients:
- 1 pound ground Italian sausage
- 3 garlic cloves, minced
- 1 medium white onion, peeled and diced
- 1.5 pounds Yukon Gold potatoes, diced
- 5-6 cups chicken stock
- 2-3 cups fresh kale, chopped
- 1 cup heavy whipping cream
- Sea salt to taste
- Ground pepper to taste
- Bacon 6 pieces, cooked and crumbled
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Cook sausage in a large stockpot over medium-high heat until browned and cooked through, breaking the sausage into small pieces as it cooks. Use a slotted spoon to transfer the cooked sausage to a separate plate, reserving 1 tablespoon grease in the stockpot for later*, and discarding the excess grease. (I actually like to briefly rinse my cooked sausage in a strainer to remove even more excess grease.) Set aside.
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Add onions to the stockpot (with the grease), and sauté for 5 minutes, stirring occasionally. Add garlic, and sauté for 1 minute, stirring occasionally. Add the potatoes, chicken stock, and cooked sausage, and continue cooking until the mixture reaches a simmer. Reduce heat to medium-low, and simmer for 10 minutes, or until the potatoes are tender. Stir in the kale and cream, and simmer for an additional 5 minutes. Season with salt and pepper to taste.
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Serve warm, garnished with the bacon bits.
