Olive Garden Zuppa Toscana Soup
This hearty Zuppa Toscana soup features a delightful blend of spicy Italian sausage, fresh kale, creamy potatoes, and rich broth. It's perfect for a comforting meal during colder months.
Equipment
- 1 Large pot or Dutch oven
- 1 Stirring spoon
- 1 Chopping knife
- 1 Cutting board
- 1 set Measuring cups
- 1 set Measuring spoons
Ingredients
- 1 pound Italian sausage Mild or spicy based on preference.
- 4 medium potatoes Thinly sliced.
- 1 medium onion Diced.
- 3 cloves garlic Minced.
- 4 cups chicken broth For a richer flavor, consider using homemade.
- 2 cups kale Chopped.
- 1 cup heavy cream
- 1 teaspoon red pepper flakes Adjust to taste.
- to taste salt
- to taste pepper
- 2 tablespoons olive oil For sautéing.
Instructions
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and minced garlic to the pot, sautéing for about 3-4 minutes until onion is translucent.
- Remove the sausage from its casing and add it to the pot. Break it apart with a spoon and cook until browned, about 5-7 minutes.
- Stir in the sliced potatoes, chicken broth, and red pepper flakes. Increase the heat to high and bring to a boil.
- Once boiling, reduce the heat to medium and allow to simmer for about 15 minutes, or until the potatoes are tender.
- Add the chopped kale and simmer for an additional 5 minutes.
- Stir in the heavy cream, and season with salt and pepper to taste. Cook for another 2 minutes.
- Remove from heat and serve hot.
Notes
For a richer flavor, consider using homemade chicken broth.
Feel free to adjust the amount of red pepper flakes based on your heat preference.
This soup can be stored in the refrigerator for up to 3 days and also freezes well. Reheat on the stove before serving.