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Easy Olive Garden Zuppa Toscana Soup

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A quick and flavorful version of the beloved Olive Garden soup, filled with savory sausage, potatoes, cream, and kale.

Ingredients

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  • 1 pound Italian sausage (mild or hot)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups kale, chopped (stems removed)
  • 2 large potatoes, diced (russets or Yukon Gold)
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Instructions

  1. Heat a large pot over medium heat. Add the Italian sausage and break it apart with a spoon. Cook until browned, about 6–8 minutes.
  2. Add the chopped onion and cook until soft and translucent, about 4 minutes.
  3. Stir in the minced garlic and cook for 30–45 seconds until fragrant.
  4. Pour in the chicken broth and add the diced potatoes. Bring to a simmer and cook until the potatoes are tender, about 12–15 minutes.
  5. Add the chopped kale and simmer for an additional 4–5 minutes until wilted.
  6. Reduce the heat to low and stir in the heavy cream, warming through without boiling, about 2–3 minutes.
  7. Taste and season with salt, pepper, and red pepper flakes if desired. Serve warm.

Notes

Serve with crusty bread for a perfect meal. This soup can be frozen, but may need whisking to restore creaminess after thawing.

Nutrition

Find it online: https://www.simplefamilydishes.com/olive-garden-zuppa-toscana-soup-recipe/