{"id":3528,"date":"2018-06-11T12:00:23","date_gmt":"2018-06-11T19:00:23","guid":{"rendered":"http:\/\/blog.silviaskingdom.com\/?p=3528"},"modified":"2018-06-11T12:00:53","modified_gmt":"2018-06-11T19:00:53","slug":"zuppa-toscana","status":"publish","type":"post","link":"https:\/\/blog.silviaskingdom.com\/?p=3528","title":{"rendered":"Zuppa Toscana"},"content":{"rendered":"

\"\"<\/a>This is also an Italian-American dish. Which means, if you go to Italy, you will not find it.<\/p>\n

I first had this soup at Olive Garden and I loved it so much I searched high and low for a recipe, and I tweaked this enough to make it as close to the original as possible. Sometimes if I am pressed for time or feel lazy I do this in my Instant Pot and it comes pretty good too!<\/p>\n

Enjoy!<\/p>\n

\"\"<\/a><\/p>\n

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Ingredients:<\/p>\n

1lb Italian Sausage
\n3 cloves Garlic, Minced
\n1 large Onion, Chopped
\n32oz chicken broth
\n4 large potatoes, diced
\n1 bunch of Kale, chopped
\n3\/4 cup Heavy Cream
\nSalt, Pepper, grated Parmesan<\/p>\n

—————————————————————-<\/p>\n

Directions:<\/p>\n

In a large pot, over medium heat, cook sausage until browned and no longer pink.
\nAdd garlic and onion and let cook until golden, 5 minutes. Season with salt and pepper.
\nAdd chicken broth and potatoes and enough water to cover the potatoes and cook until potatoes are falling apart, about 1 hour.
\nStir in Kale and let cook until leaves are tender, 3 minutes, then stir in havy cream.
\nServe with Parmesan.<\/p>\n

[amd-zlrecipe-recipe:3]<\/p>\n

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