Olive Garden-style Zuppa Toscana
This hearty Italian soup from Olive Garden features a rich broth, fresh kale, savory sausage, and creamy potatoes. Perfect for cozy nights, it's a comforting dish that can easily be made at home.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 wooden spoon
- 1 ladle
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 lb Italian sausage mild or hot, based on preference.
- 4 medium russet potatoes about 2 lbs, sliced.
- 1 medium onion diced.
- 2 cloves garlic minced.
- 4 cups chicken broth
- 2 cups kale chopped.
- 1 cup heavy cream
- 1 teaspoon red pepper flakes optional, adjust to taste.
- to taste salt
- to taste pepper
- for cooking olive oil
Instructions
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until it begins to soften.
- Add the minced garlic to the pot and cook for an additional minute, stirring constantly to avoid burning.
- Remove the casing from the Italian sausage and add it to the pot. Cook until browned, breaking it apart with a wooden spoon (about 5-7 minutes).
- Once the sausage is browned, add the sliced potatoes to the pot along with the chicken broth. Bring to a boil, then reduce heat and let simmer for 15 minutes or until the potatoes are tender.
- Stir in the chopped kale, heavy cream, and red pepper flakes (if using). Allow the soup to simmer for another 5 minutes to let the flavors meld. Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
For a healthier twist, you can substitute turkey sausage for a lower-calorie option.
Adjust the amount of red pepper flakes based on your spice preference.
This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently when serving.