Last night I posted on Facebook that I had made a potato soup with sausage that closely resembled the Zuppa Toscana at Olive Garden and couple of girlfriends asked me to post the recipe. Which forced me to remember how I had done it and write it down!
It is as simple as cooking potatoes with garlic and chicken broth, browning the sausage, adding cream and milk to thin it, then seasoning with ample salt and pepper. I used hot Italian sausage, but you could certainly use mild and offer red chile flakes for those who want a bit more bite. You could try a chicken or turkey Italian sausage as well. I used cream & fat-free milk, but feel free to use only milk if you want to cut some calories.
So here you go, friends ... a soup worthy of a cold winter's evening.