Zuppa Toscana

This copycat Olive Garden Zuppa Toscana soup is so hearty and comforting.  Zuppa Toscana is packed with kale and potatoes and topped off with a creamy broth.

INGREDIENTS

- Extra virgin olive oil - Yellow onion - Garlic - Italian seasoning blend - Red pepper flakes - Baby yellow potatoes - Vegetable stock - Kale - Coconut milk - Flour

INSTRUCTIONS

Add olive oil to a large pot over medium heat. Saute until softened. Add garlic, Italian seasoning, and red pepper flakes and saute another minute.

1:

While the potatoes cook, brown the sausages, if using. Cut the sausages into bite sized pieces and saute in the remaining tablespoon of oil in a frying pan until browned, about 5 minutes.

2:

Once the potatoes are tender, add the kale to the pot and stir in until wilted. It will look like a lot of kale at first but really cooks down.

3:

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