Few weeks ago David and I had our weekly date at the Olive Garden thanks to a generous Christmas gift from a friend.  I had my usual "Ravioli di Portobello" and David ordered Zuppa Toscana... he let me taste it...I loved it, and wanted to figure out what was in it, to try making it at home. I've been craving it ever since. I finally tried making tonight....mmmm delicious, so glad I have leftovers.

 Zuppa Toscana
Makes: 6-8 servings

• 1 lb ground (hot) vegetarian Italian sausage
• 1/2 tsp crushed red pepper (optional)
• 4 Tbsp flour
• 1 large diced white onion
• 2 tsp garlic puree
• 10 cups vegetable broth
• 1 cup cashew cream ( see spinach garlic chickpea soup for instructions)
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• 4 large leaves kale sliced into bite size pieces

1. Sauté vegetarian sausage and crushed red pepper in a large pot. Add 4 TB flour and brown it on medium heat before removing from the pan. Refrigerate while you prepare other ingredients.
2. In the same pan, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add vegetable broth to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Stir in the vegetarian sausage and the kale, bring to boil and cook for about 5 minutes to soften the kale.
6. Add the cashew cream and just cook until thoroughly heated.