Olive Garden Zuppa Toscana Soup
This flavorful and hearty Zuppa Toscana soup is inspired by the popular Olive Garden dish, featuring spicy Italian sausage, fresh kale, creamy potatoes, and a rich broth. Perfect for a comforting meal on chilly days!
Equipment
- 1 Large pot or Dutch oven
- 1 Chopping board
- 1 Ladle
- 1 Measuring cups and spoons
Ingredients
- 1 lb spicy Italian sausage Can substitute with mild sausage if preferred.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, diced Approximately 1.5 lbs.
- 4 cups chicken broth
- 2 cups kale, chopped
- 1 cup heavy cream Can use half-and-half for a lighter version.
- 1 teaspoon red pepper flakes Adjust to taste.
- to taste salt
- to taste pepper
- 2 tablespoon olive oil
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and red pepper flakes to the pot, cooking for an additional 1-2 minutes until fragrant.
- Remove the sausage from its casings and add it to the pot. Break it up with a spoon and cook until browned, about 5-7 minutes.
- Add the diced potatoes to the pot, followed by the chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes until potatoes are tender.
- Stir in the chopped kale and heavy cream. Cook for an additional 5 minutes, allowing the kale to wilt and the soup to heat through.
- Season with salt and pepper to taste, adjusting red pepper flakes if desired.
- Serve hot, garnished with additional red pepper flakes or grated Parmesan cheese if desired.
Notes
You can substitute the spicy sausage with mild sausage if preferred.
For a lighter version, consider using half-and-half instead of heavy cream.
Leftovers can be stored in the refrigerator for up to three days and reheated on the stovetop or in the microwave.