Easy Olive Garden Zuppa Toscana Soup is a delicious and hearty dish. This soup is packed with rich flavors and warm ingredients, making it perfect for chilly days. It features Italian sausage, fresh kale, and creamy potatoes that combine beautifully in a unique broth. With just a few simple steps, you can create this restaurant-style soup in your own kitchen. It’s comforting, filling, and sure to please everyone at the dinner table. Whether you’re cooking for family or friends, this soup will impress them all. Enjoy the taste of Italy with this comforting recipe.
Why You’ll Love This Easy Olive Garden Zuppa Toscana Soup
You will love this Zuppa Toscana Soup for its rich flavors and easy preparation. It comes together quickly, making it perfect for busy weeknights. The combination of savory sausage and creamy broth is sure to warm you up. Plus, the fresh kale adds a healthy touch, balancing out the ingredients. This soup is not only delicious but also filling, so it makes a great meal all on its own. It’s a cozy dish that feels like a hug in a bowl, and you can customize it based on your tastes.
How to Make Easy Olive Garden Zuppa Toscana Soup
Ingredients You’ll Need
- 1 pound Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups kale, chopped
- 2 large potatoes, diced
- 1 cup heavy cream
- Salt and pepper to taste
- Red pepper flakes (optional)
Step-by-Step Directions
In a large pot, cook the sausage over medium heat until browned. Add the chopped onion and garlic, cooking until the onion is translucent. Pour in the chicken broth and add the diced potatoes. Simmer until the potatoes are tender. Stir in the kale and cook for another 5 minutes. Reduce heat and mix in the heavy cream. Season with salt, pepper, and red pepper flakes if desired. Serve warm.
How to Serve Easy Olive Garden Zuppa Toscana Soup
Serve the soup warm in bowls. You can pair it with crusty bread or a fresh salad for a complete meal. For an extra touch, sprinkle some grated Parmesan cheese on top.
How to Store Easy Olive Garden Zuppa Toscana Soup
Store any leftovers in an airtight container in the fridge. It will stay fresh for about 3-4 days. You can also freeze the soup for up to 3 months. Just thaw it in the refrigerator before reheating.
Tips for the Best Easy Olive Garden Zuppa Toscana Soup
Use fresh ingredients for the best flavor. If you like a little spice, feel free to add more red pepper flakes. You can also substitute the heavy cream with half-and-half for a lighter version.
Recipe Variations
You can make this soup with turkey sausage for a leaner option. Adding different vegetables like carrots or spinach can also enhance the soup. For a vegan version, replace the sausage with plant-based sausage and use coconut milk instead of heavy cream.
Frequently Asked Questions (FAQs)
Can I make this soup in advance?
Yes, you can make the soup ahead of time. Just store it in the fridge or freezer and reheat it when you’re ready to serve.
Can I use a different type of sausage?
Absolutely! Feel free to use any type of sausage you enjoy, such as chicken or turkey sausage, for a different flavor.
How do I make the soup thicker?
To make the soup thicker, you can mash some of the potatoes after cooking or add a cornstarch slurry to the soup before serving.
PrintEasy Olive Garden Zuppa Toscana Soup
A delicious and hearty soup featuring Italian sausage, fresh kale, and creamy potatoes in a rich broth. Perfect for chilly days!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Balanced
Ingredients
- 1 pound Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups kale, chopped
- 2 large potatoes, diced
- 1 cup heavy cream
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- In a large pot, cook the sausage over medium heat until browned.
- Add the chopped onion and garlic, cooking until the onion is translucent.
- Pour in the chicken broth and add the diced potatoes, simmering until the potatoes are tender.
- Stir in the kale and cook for another 5 minutes.
- Reduce heat and mix in the heavy cream, seasoning with salt, pepper, and optional red pepper flakes.
- Serve warm.
Notes
Serve with crusty bread or a fresh salad. For an extra touch, sprinkle grated Parmesan cheese on top.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
