Description
This Olive Garden Zuppa Toscana recipe brings all the creamy, hearty goodness of the restaurant version to your own kitchen. Made with Italian sausage, kale, potatoes, and a touch of cream, it’s the perfect comfort soup for chilly nights.
Ingredients
- 1 lb Italian sausage
- 4 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups russet potatoes, diced
- 4 cups chicken broth
- 2 cups water
- 2 cups chopped kale
- 1 cup heavy cream
- Salt and pepper, to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
1. Brown sausage in a large pot; remove and set aside.
2. Cook bacon until crispy. Add onion; sauté until soft.
3. Add garlic and cook 30 seconds.
4. Add potatoes, chicken broth, and water. Bring to a boil, then simmer until potatoes are tender.
5. Return sausage to pot and stir in kale. Simmer 5 minutes.
6. Stir in heavy cream. Season with salt, pepper, and red pepper flakes. Serve warm.
Notes
Use spicy Italian sausage for a little heat.
For a lighter version, use turkey sausage and half-and-half.
Don’t overcook kale—it should stay bright green.
This soup tastes even better the next day as the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 75mg