Olive Garden-inspired Zuppa Toscana Soup

Here’s a recipe for the Olive Garden-inspired Zuppa Toscana Soup!

Ingredients:

  • 1 lb Italian sausage (mild or spicy, based on your preference)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 4 medium potatoes, sliced thin (leave the skins on for extra texture)
  • 2 cups kale, chopped (you can use curly kale or Tuscan kale)
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • Crushed red pepper flakes (optional, for a bit of heat)
  • 1 tbsp olive oil (for cooking)

Instructions:

  1. Cook the sausage: In a large pot, heat the olive oil over medium heat. Add the sausage and break it up with a spoon. Cook until browned, about 5-7 minutes. Once done, remove the sausage from the pot and set aside.
  2. Sauté the onion and garlic: In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute, until fragrant.
  3. Add the broth and potatoes: Pour in the chicken broth and bring it to a simmer. Add the sliced potatoes and cook until they’re tender, about 15-20 minutes.
  4. Add the sausage and kale: Once the potatoes are tender, return the cooked sausage to the pot. Stir in the chopped kale and let it simmer until the kale wilts, about 3-4 minutes.
  5. Finish with cream and season: Reduce the heat and add the heavy cream. Stir to combine and let the soup simmer for another 5 minutes. Taste and adjust seasoning with salt, pepper, and optional red pepper flakes for heat.
  6. Serve: Ladle the soup into bowls and serve hot with a slice of crusty bread.

Enjoy your creamy, comforting Zuppa Toscana!

Let me know if you need any tweaks or substitutions!

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