Zuppa Toscano Soup (Olive Garden)

From Sister Amy G.  Recipe included in the Oct 2014 RS Newsletter

Note from Sister Mikael S.:  Everyone loves this recipe and Sister G. often makes it for company.

2 lb. Italian Sausage

1 T. red pepper flakes

1 large onion, diced

1 T. plus 1 tsp. bottled garlic

3 qts. Water

10 cubes chicken bullion

6-8 potatoes, ¼ inch slices

2 cans evaporated milk

¼ bunch kale, torn into small pieces

1.          

In an 8 qt. pot saute the sausage.  Drain rinse and set aside. 

2.        Next saute the onions, garlic and red pepper flakes. 

3.        Then add the sausage. 

4.       Add the potatoes.

5.        Add the water and bullion. 

6.       Bring to a boil, then lower the heat to a simmer. 

7.       Cook until the potatoes are soft. 

8.       Add milk and cook until heated through. 

9.       Fold in the kale just before serving.