Gideon General

Zuppa Toscana & garlic bread

Ingredients
1 lb. Italian Sausage
1 onion, diced
3 cloves garlic, minced
7 cups chicken broth
1 large russet potato, cut in coins
1 bunch kale. Chopped and washed
1 cup milk or 1/4 cup heavy cream
2 tsp chicken bouillon (I used
1 Tbsp Italian Seasoning
2-3 tsp kosher salt or to taste
1 tsp black pepper
Pinch of sugar

Garlic bread:
2 medium baguettes
1 stick butter, softened
2 tsp garlic powder
1 tsp kosher salt
1 tsp Italian seasoning
Parmesan, for garnish
Parsley for garnish

1. In a large pot over medium heat, brown the Italian sausage, breaking it into crumbles as it cooks. Add the onions and garlic, reduce the heat to low, and cook for 3–4 minutes. Season with 1 tsp kosher salt.
2. Add the broth, chicken bouillon, remaining salt, Italian seasoning, black pepper, and potatoes. Stir to combine, cover, and simmer for about 20 minutes, or until the potatoes are fork-tender.
3. While the soup simmers, prepare the garlic bread. In a bowl, mix the softened butter with the salt and Italian seasoning until well combined.
4. Slice the bread to your desired thickness and spread the garlic butter evenly over each piece.
5. Air fry or bake at 350°F for about 5 minutes, or until golden and toasted.
6. Once the potatoes are tender, stir in the chopped kale and milk. Simmer for another 3 minutes, until the kale has softened.
7. Taste and adjust the seasoning as needed. Add a pinch of sugar to balance the flavors, if desired.
8. Serve hot with the garlic bread and enjoy!
#zuppatoscana #garlicbread #olivegarden #recipe #soup

Would you try this??