Zuppa Toscana (Olive Garden)

Ingredients:

1 pkg mild-hot Italian sausage (I use hot, about 3 cups cooked)
1 tbsp olive oil

1 yellow onion, diced (1 heaping cup)
3-5 cloves of garlic, minced  

5 lbs russet potatoes, washed and scrubbed (I like to stripe peal of the potatoes)

12 cups chicken broth ( I use 12 cups of water and 12 tsp chicken broth seasoning)

1 tsp salt + more to taste

1/4 tsp pepper
3 large stalks of kale (about 3 cups), stalk removed, rough chopped. Massage the kale to help take away the chewiness and bitterness.

1/2 C. Heavy cream

Parmesan Cheese (if desired)

Instructions:

1. Heat a large pot over medium heat, add the sausage and cook until no longer pink
2. Drain the sausage on a plate lined with some paper towels and wipe out the pan so there isn't any grease left in it
3. Turn the heat on the pot down to med/low
4. Add the olive oil, onion and garlic
5. Saute until transluscent                                                                                 ***Steps 1-5 can be done early, I freeze together so that it is ready for when I want to make the soup ***
6. Slice the potatoes 
7. Place all the cut potatoes into a bowl of water and rinse until the water runs clear to remove excess starch
8. Add the potatoes, sausage, chicken broth, salt and pepper to the pot
9. Turn the heat up to high until it reaches a boil
10. Now turn the heat down to low, cover and simmer 15 minutes

1. Add in the kale and cook for 5 minutes
2. Turn the heat off, let it cool slightly so it's not scalding hot anymore and stir in the cream
3. Serve into bowls with parmigiano reggiano cheese on top (just like Olive Garden)

Makes a little more than 5 quarts of soup.