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Olive Garden Zuppa Toscana Soup

Olive Garden Zuppa Toscana Soup

This recipe will bring the taste of Italy to your table with simple, hearty ingredients and rich flavors.

  • Total Time: 45 minutes
  • Yield: 6 1x

Ingredients

Scale

  • 1 pound spicy Italian sausage, casings removed
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 6 cups chicken broth
  • 2 large russet potatoes, scrubbed and sliced into 1/4-inch slices
  • 1 bunch kale, stems removed and leaves chopped
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. Cook the Sausage: In a large pot, brown the Italian sausage over medium-high heat until crumbly, about 5-7 minutes. Drain any excess fat.
  2. Sauté Onion and Garlic: Add the onion to the pot with the sausage. Cook until translucent, about 5 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
  3. Simmer Potatoes: Pour in the chicken broth and bring to a boil. Add the potatoes and simmer until tender, about 10-15 minutes.
  4. Add Kale: Introduce the kale and cook until it's tender and bright green, about 5 minutes.
  5. Finish with Cream: Reduce the heat to low. Stir in the heavy cream and season with salt and pepper. Warm the soup through without bringing it to a boil.
  6. Serve: Dish out the soup hot, topped with grated Parmesan cheese.
  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes