Olive Garden Zuppa Toscana Soup
Warm up your mealtime with this hearty Olive Garden Zuppa Toscana Soup recipe. Packed with savory Italian sausage, tender potatoes, fresh kale, and rich cream, this comforting dish is a favorite for cozy nights and family gatherings. Perfectly seasoned and easy to make, it's sure to become a staple in your home kitchen.
Ingredients
Ingredients for Zuppa Toscana Soup
- 1 lb Italian sausage
- 4 cups chicken broth
- 2 large potatoes, sliced
- 2 cups kale, chopped
- 1 cup heavy cream
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
Cook the Sausage
In a large pot over medium heat, cook the Italian sausage until browned. Drain excess fat.
Add Vegetables
Add the chopped onion and garlic to the pot, cooking until softened. Stir in the sliced potatoes and chicken broth.
Simmer
Bring the mixture to a boil, then reduce heat and let simmer for about 20 minutes, or until the potatoes are tender.
Add Kale and Cream
Stir in the kale, red pepper flakes, heavy cream, and season with salt and pepper. Heat through for an additional 5 minutes.
Questions About Recipes
→ Can I make this soup vegetarian?
Yes! You can substitute the sausage with mushrooms or lentils and use vegetable broth instead of chicken broth.
→ How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Olive Garden Zuppa Toscana Soup
Warm up your mealtime with this hearty Olive Garden Zuppa Toscana Soup recipe. Packed with savory Italian sausage, tender potatoes, fresh kale, and rich cream, this comforting dish is a favorite for cozy nights and family gatherings. Perfectly seasoned and easy to make, it's sure to become a staple in your home kitchen.
Created by: Olivia
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
Ingredients for Zuppa Toscana Soup
- 1 lb Italian sausage
- 4 cups chicken broth
- 2 large potatoes, sliced
- 2 cups kale, chopped
- 1 cup heavy cream
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
How-To Steps
In a large pot over medium heat, cook the Italian sausage until browned. Drain excess fat.
Add the chopped onion and garlic to the pot, cooking until softened. Stir in the sliced potatoes and chicken broth.
Bring the mixture to a boil, then reduce heat and let simmer for about 20 minutes, or until the potatoes are tender.
Stir in the kale, red pepper flakes, heavy cream, and season with salt and pepper. Heat through for an additional 5 minutes.
Nutritional Breakdown (Per Serving)
- Protein: 15g
- Fat: 20g
- Carbohydrates: 30g