Olive Garden Zuppa Toscana Soup
This comforting Olive Garden-inspired Zuppa Toscana Soup features a rich and creamy broth, Italian sausage, fresh kale, and tender potatoes. It's perfect for a cozy dinner or as a hearty starter.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Ladle
Ingredients
- 1 pound Italian sausage mild or spicy
- 1 medium onion diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 3 medium potatoes diced (about 1.5 pounds)
- 1 cup heavy cream
- 2 cups kale chopped
- 1 teaspoon red pepper flakes optional
- Salt to taste
- Pepper to taste
- Olive oil for sautéing
Instructions
- Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil.
- Remove the casings from the Italian sausage and add the sausage to the pot. Cook until browned, breaking it up into small pieces with a wooden spoon, about 5-7 minutes.
- Add the diced onion to the pot and sauté until the onion is translucent, approximately 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil. Add the diced potatoes and red pepper flakes (if using). Reduce the heat and let it simmer for about 15 minutes or until the potatoes are tender.
- Stir in the heavy cream and chopped kale. Cook for an additional 5 minutes until the kale is wilted and the soup is heated through.
- Season with salt and pepper to taste before serving.
- Feel free to customize by adding other vegetables or using a different type of sausage.
- For a lighter version, substitute the heavy cream with half-and-half or a lower-fat alternative.
- This soup can be stored in the refrigerator for up to 3 days and reheats well.
Notes
Feel free to customize by adding other vegetables or using a different type of sausage.
For a lighter version, substitute the heavy cream with half-and-half or a lower-fat alternative.
This soup can be stored in the refrigerator for up to 3 days and reheats well.