Olive Garden Zuppa Toscana (Printable Version)
A rich, creamy Italian soup with sausage, potatoes and kale that brings the Olive Garden experience to your kitchen in under 40 minutes.
# Ingredients:
→ For the Soup
01 -
1 lb Italian sausage (mild or spicy)
02 -
2 large russet potatoes, diced
03 -
1 medium onion, chopped
04 -
3 cloves garlic, minced
05 -
4 cups chicken broth
06 -
1 cup heavy cream
07 -
1 cup kale, torn into small pieces
08 -
1/2 tsp red pepper flakes
09 -
Salt and pepper to taste
10 -
Olive oil for sautéing
11 -
Grated parmesan cheese for serving (optional)
# Steps:
01 -
Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it into small pieces as it cooks. Cook until browned, about 5-7 minutes. Remove the sausage and set aside, leaving the drippings in the pot.
02 -
In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute, stirring to prevent burning.
03 -
Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender but not mushy, about 10-15 minutes.
04 -
Return the cooked sausage to the pot. Stir in the heavy cream, kale, and red pepper flakes. Simmer for another 5-10 minutes until the kale is wilted. Season with salt and pepper to taste.
05 -
Ladle the hot soup into bowls and garnish with grated parmesan cheese if desired.
# Notes:
01 -
This soup takes approximately 10 minutes to prepare ingredients and 25-30 minutes to cook.