Practicing my wifey skills in the kitchen I have learned to make a damn good soup! And once you master a skill you really see how far you can take it. I have done it you guys! I have recreated The Olive Garden’s Zuppa Toscana! And here it is- Print it and add to your recipe collection.
1 Lb Ground Italian Sausage
3 Tbls Butter
2 Tbls Flour
2 C Milk
4 C Chicken Broth
3 Lg Potatoes Thinly Sliced
1 Bunch De-stemmed Kale
Salt & Pepper to taste
1. Get yourself a nice ground italian sausage meat. I like a spicy one and recommend getting fresh from a deli. Yes, I have made it with the Walmart meats, but there is a difference. After you brown the sausage remove from pan and leave the grease!
2. Melt butter in grease and whisk flour. We are making a ROUX people! Basically the best beginning to a gravy- flour and fat! This is an important step: cook flour a few minutes to remove flour taste, like 35 minutes on low heat.
3. Once the Roux is thick, add the milk 1 cup at a time. Wisk in with fork. (if you stop after 1 cup you have an amazing gravy and my family’s secret gravy recipe, so you are welcome). Add salt and pepper if desired.
4. Next add the chicken broth. One cup at a time, stir until it reaches rolling boil.
5. While the broth is boiling up, slice potatoes into 1/8 - 1/4 inch add to boiling broth. Drop in slowly as not to splash and burn yourself.
6. While the papatoes cook, wash and de stem your kale. Once potatoes are fork tender (about 10- 15 minutes) add kale and lid stirring occasionally. Boil for 10 minutes to soften kale.
7. Serve it warm and feed 4-6 people. You can store leftovers for only a day if they last but also because the potatoes start getting mushy after day 2. There probably wont be left overs thought, js.
Let me know what you think, and how it turned out!