I had some fully-cooked sausage left over from making the Jambalaya and some opened chicken stock in the fridge that needed to be used up. I had the Zuppa Toscana soup at Olive Garden awhile back and man was it good! Living out here in the country, we don't get to the city very often to eat out so I have to try to make my own version of recipes I like. I Googled for recipes and came up with several and married them together to suit our tastes and what I had on hand. I was VERY pleased with how this came out! YUM!! The kale actually came from our garden! :)
1 tablespoon butter
1 tablespoon olive oil
1 small onion chopped
1/2 pound fully-cooked smoked sausage cut into 1/4-inch slices
1 to 2 garlic cloves minced
1 quart chicken stock
3 to 4 red potatoes quartered and cut into 1/8-inch slices
2 cups thinly sliced kale leaves, discard the ribs
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt or to taste
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 cup heavy cream, or more if you want it creamier
Heat butter and oil in a large soup pot. Add the onion and sausage and cook over medium heat until the onion is softened. Add the garlic and cook for 1 to 2 minutes more. Add the chicken stock, potatoes, kale, red pepper flakes, salt, oregano and thyme. Bring to a boil, reduce heat, cover and simmer for 20 to 25 minutes until the potatoes and kale are tender. Stir in the heavy cream and heat through.
Linking to the Farmgirl Friday Blog Hop at Deborah Jean's Dandelion House. Come join us!!