ZUPPA TOSCANA (OLIVE GARDEN KOPY KAT) 3 WAYS

STOVE TOP VERSION
2 cups chicken stock

½ cup heavy cream

2 cups diced potatoes with skins still on

2 cups chopped kale

½ - ¾ lb spicy Italian sausage

¼ tsp salt

¼ crushed red pepper flakes (or to taste, gets spicier the longer it sits)

Sauté sausage.  Combine stock and cream in pan over medium heat.  Add kale, potatoes and spices.  Let simmer 1 hour stirring occasionally)

**to freeze kale, blanch 3 minutes then ice bath 3 minutes.  (½ cup packed blanched kale = 2 cups loosely packed raw kale.)

You can make up a big batch and freeze with everything but potatoes.

CROCK POT

Put everything in the cock pot, except heavy cream and kale.

Breaking your sausage up into small pieces.

Cook on low 6-8 hours

Take a cup of potatoes out and smash good.

Add smashed potatoes, cream and kale into pot and cook on high 30 minutes.

INSTANT POT VERSION
2 TBL Extra Virgin Olive Oil
1 Onion diced
1lb Italian sausage
4 minced garlic cloves
3 potatoes cut in to quarters then moon shapes (leave skin on)
4 cups chicken broth
2 cups kale (ribbon cut)
1 cup heavy cream


1.  Turn pot onto sauté.  Once it says hot, put in olive oil, onions and sausage.  Cook until sausage is browned and onions are translucent.


2.  Add the garlic, potatoes and broth.  Seal pot and cook under high pressure for 5 minutes.  Natural release for 10 minutes then quick release until pressure has dropped and you can open pot.


3.  Add kale, stir until wilted down.


4.  Stir in cream.  Serve and enjoy.