Description
This Olive Garden Zuppa Toscana Soup recipe brings the restaurant’s classic flavors to your kitchen. Creamy, hearty, and comforting, this soup is made with Italian sausage, tender potatoes, kale, and a touch of cream for a soul-warming dish perfect for any occasion.
Ingredients
Scale
- 1 lb Italian sausage
- 1/2 teaspoon crushed red pepper flakes
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 5 medium russet potatoes, thinly sliced
- 4 cups kale, chopped
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Cook Sausage: In a large pot, cook the sausage over medium heat until browned. Stir in the red pepper flakes. Remove the sausage and set aside, leaving the drippings.
- Sauté Vegetables: Add diced onion to the pot and cook for 5 minutes until softened. Add minced garlic and cook for an additional minute.
- Simmer: Pour in chicken broth and add sliced potatoes. Bring to a boil, then reduce to a simmer for 10-15 minutes, or until the potatoes are tender.
- Combine Ingredients: Return the cooked sausage to the pot. Add kale and simmer for 5 minutes until wilted.
- Finish with Cream: Stir in heavy cream and season with salt and pepper. Serve hot with crusty bread.
Notes
- Substitute Italian sausage with turkey or chicken sausage for a lighter version.
- For extra flavor, add a pinch of nutmeg to the cream before stirring it in.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 70 mg