Olive Garden Zuppa Toscana Soup
Zuppa Toscana is a hearty, comforting Italian soup that combines spicy Italian sausage, fresh kale, tender potatoes, and creamy broth. Inspired by the popular dish from Olive Garden, this recipe brings the rich flavors and warmth of Tuscany right to your kitchen.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 wooden spoon
- 1 ladle
- 1 set measuring cups and spoons
Ingredients
- 1 lb Italian sausage Spicy or mild, your choice.
- 4 medium-sized potatoes Russet or Yukon gold, diced.
- 1 medium onion Chopped.
- 4 cloves garlic Minced.
- 6 cups chicken broth
- 1 cup heavy cream
- 2 cups kale Chopped (stems removed).
- 1 teaspoon red pepper flakes Optional.
- to taste salt
- to taste pepper
- for sautéing olive oil
Instructions
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Add the Italian sausage to the pot, breaking it apart with a spoon. Cook until browned, about 5-7 minutes, stirring occasionally to ensure even cooking.
- Once the sausage is cooked, add the diced potatoes and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and let cook for about 15-20 minutes or until the potatoes are tender.
- Stir in the heavy cream and chopped kale. Let simmer for an additional 5 minutes, until the kale has wilted and the soup is heated through.
- If desired, add red pepper flakes, salt, and pepper to taste. Adjust seasoning based on personal preference.
- Serve hot, garnishing each bowl with additional red pepper flakes if desired.
Notes
This soup can be served with crusty bread or a side salad for a complete meal.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
For a lighter version, you can substitute half-and-half for the heavy cream or use low-fat milk.