Olive Garden Zuppa Toscana - cooking recipe

Ingredients

1 lb hot sausage
1 medium onion, diced
3 garlic cloves, minced
1 tablespoon flour
64 ounces chicken broth
6 russet potatoes
1 cup heavy cream
6 cups torn kale, pieces

Preparation

Add sausage to a large soup pot and crumble as it cooks over medium heat.
When sausage is broken up and beginning to brown, add onion and garlic to pan and continue cooking until sausage is cooked through and onions are translucent.
Sprinkle flour over mixture and stir to combine.
Pour in the chicken broth and bring to a boil.
Meanwhile, wash potatoes and cut each in half lengthwise. Slice into 1/4 inch slices.
Once soup is boiling, add potatoes to pot.
Cook for 20 minutes or until potatoes are fork tender.
Reduce heat to low and stir in the heavy cream and the kale. Cook for 5 minutes, stirring occasionally.
Serve hot.