So, this may not be the healthiest thing in the world, but made this soup last night and it tastes just like Olive Garden’s Zuppa Toscana.

Don’t believe me, you have to try this! It is pretty simple to make. Takes about 1 hour and a half. Be patient – because your taste buds will thank you, believe me!

All the flavors are excellent. You can make a whole bowl and eat off it for a week! And it’s gluten free!

You will need: 1 pound Italian sausage (make sure it’s gluten free), 2 cloves garlic, 2 large russet potatoes, 1 small onion, 2 cans gluten free chicken broth, 2 handfuls kale, 4 cups water, 1 cup heavy whipping cream, a dash of crushed red pepper, and  a little bit of salt and pepper.

First chop the Italian sausage in little pieces and brown them in the soup pan. Add a little dash of olive oil to help the process. Add in the chicken broth and water to this bowl and cook on low.

After scrubbing the outside of the potatoes in the sink, cut the potatoes in little pieces and put them in a separate bowl.

Add in the garlic cloves and onion bits (I put these in the food processor) and put them in a frying pan. Brown this batch for a bit and dump it into the broth mixture on the stove – including the potatoes.

Stir in salt, pepper and some crushed red pepper – to taste. Some might like it spicier. So, add in more red pepper!

Cook for about 30 minutes or until potatoes are pliable and tender. Add in the kale and cup of heavy whipping cream. Please stir in kale and cream last – that way the kale will keep it’s pretty green color!

Cook for another 15-30 minutes. Monitor the soup and taste for flavor.

Enjoy your almost Olive Garden soup!