Olive Garden Zuppa Toscana Soup
A hearty and comforting Italian-inspired soup, Zuppa Toscana is packed with flavorful Italian sausage, fresh kale, creamy potatoes, and a touch of spice.
Equipment
- 1 Large pot or Dutch oven
- 1 Stirring spoon
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Ladle
Ingredients
- 1 lb Italian sausage mild or spicy, according to preference
- 5 medium potatoes diced (about 1.5 lbs)
- 1 medium onion diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 2 cups kale chopped (about 1 bunch)
- 1 cup heavy cream
- 1 teaspoon red pepper flakes adjust to taste
- to taste Salt
- to taste Black pepper
- optional Olive oil for sautéing
Instructions
- In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion and cook for an additional 3-4 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the diced potatoes to the pot, followed by the chicken broth. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, stir in the kale and red pepper flakes. Cook for another 5 minutes until the kale is wilted.
- Pour in the heavy cream and stir to combine. Season with salt and black pepper to taste. Heat through for another 2-3 minutes, then remove from heat.
- Serve the soup hot, garnished with extra red pepper flakes if desired.
Notes
For a vegetarian option, you can substitute the sausage with plant-based sausage or omit it entirely, and use vegetable broth instead of chicken broth.
Feel free to add more vegetables like carrots or celery for added texture and flavor.
This soup is even better the next day, so consider making it in advance and refrigerating or freezing leftovers for future meals.