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!