In my less-healthy days my husband and I both were HUGE fans of Olive Garden’s “Zuppa Toscana” Italian sausage and potato soup! I’ve finally come up with a version that we just can’t get enough of, with no guilt of having multiple bowls!
In a blender, soak 1 C cashews in water (enough water to go about a half inch above cashews)
1 large white or yellow onion (chopped)
for 10 minutes then add in:
1 lb chopped hot italian sausage (quality of sausage is key here! I get mine from a local farm. Ideally you want one that doesn’t have additives, nitrates, or sugar and is from pastured pork)
continue to saute until sausage is browned
6 small white potatoes chopped into 1/4″ pieces (can substitute with sweet potatoes for dietary restrictions, gives a different flavor but equally delicious in my opinion)
6 cups chicken broth (I use homemade bone broth)
1 t sea salt (can add more, to taste)
1 T oregano
15 mins, until potatoes start to get soft, then add:
4 small zucchini (optional, but we LOVE this addition)
and simmer until potatoes and zucchini are soft
1 head of kale, de-stemmed and chopped
when kale is wilted (it will turn dark green), it’s time to blend your soaked cashews (in the water they’ve soaked in). Blend on high until completely creamy and thick, then stir into the soup and SERVE! MMM.