This sausage & potato soup with kale recipe that started as a copycat recipe of Olive Garden’s Zuppa Toscana. I do things a bit differently – I dont use heavy cream, or the spinach or escarole they put in their version, I use Kale. It stands up to heat better, therefore the soup reheats and freezes like a dream. Also – I despise cooked spinach. Gross.
I also use evaporated milk in most soups instead of cream – because it doesn’t tend to break & curdle as easily as most regular/refrigerated milk products do. If you have a parmesan rind laying around – add it – the flavor is amazing – but remember that its salty – so adjust your salting habits as you go. We had this with our favorite crusty bread, that my 15yo made the other day. So. Good.