.Zuppa Toscana Soup.

I am just going to declare this the BEST SOUP EVA!

Ohh it so is. 

And it's very similar to the Olive Garden's recipe if that sways your opinion at all.

That's it. Not too much more to say other than, 'You need to make this soup!'

Zuppa Toscana Soup

{Picture and Recipe are from www.thepastryaffair.com}

1 lb ground Italian sausage

1 tsp Paprika

1 large White onion, diced

4 clove Garlic, pureed

10 cups Chicken Broth

1 pound {about 3 large} Russet potatoes, sliced into disks

1 cup Heavy Cream

1/4 of bunch {about 3-4 cups} Kale, torn into bite sized pieces

Salt and Pepper, to taste

Directions:

1) In a large soup pot, saute together the ground sausage and paprika until the meat is browned. Drain off the excess fat and move to a different bowl. Set aside.

2) In the same pot, saute the onions and garlic until softened, about 10 to 15 minutes. Add the chicken broth and heat until boiling. Add the potatoes, cover, and simmer until potatoes are tender, about 30 minutes. Add the cream, kale, and sausage and cook until heated thoroughly.

3) Serve Hot!