This recipe is as close to Olive Garden's Zuppa Toscana soup that I think you'll get!! It is really delish served with a warm loaf of Ms Feisty's baguettes!!
Toscana Soup
6 cans (14.5 oz each) chicken broth
1/2-1 cup heavy cream (I use half-and-half)
1/2 lb Italian sausage (spicy preferred), casings removed
1 large yellow onion, diced
3-4 medium gold potatoes, peeled and sliced thinly
Garlic Powder, to taste
Crushed red pepper, to taste
Sea salt, to taste
Freshly cracked black pepper, to taste
Combine the chicken broth and half-and-half in a large soup pot over medium heat. Bring to a simmer, stirring occasionally, then add the potatoes.
Break the Italian sausage into small pieces into a skillet, cooking over medium heat. Once the sausage has rendered some fat add the onions. Sauté this mixture until the sausage is cooked through and the onions are translucent. Add the sausage and onion mixture to the broth mixture in the soup pot. Add a pinch of garlic powder and crushed red pepper, if you like it spicy.
Allow the soup to simmer for about 30 minutes, stirring occasionally, taking care not to break up the potato slices. Season with sea salt and black pepper and serve hot with plenty of crusty French bread. Serves 8-10
