Discover a delish Zuppa Toscana copycat from Olive Garden Enjoy authentic flavors with this easy recipe for any occasion Perfect for soup lovers
Ingredients
Scale
1 lb Italian sausage
4 large potatoes, diced
1 medium onion, diced
3 cloves fresh garlic, minced
4 cups chicken broth
1 cup heavy cream
1 bunch kale, chopped
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
Olive oil for sautéing
Instructions
In a large pot or Dutch oven over medium heat, add a drizzle of olive oil. Once hot, add the Italian sausage, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
Add the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Add the diced potatoes to the pot, stirring to combine without overmixing.
Add the chicken broth and bring the mixture to a simmer. Allow it to cook for about 10-15 minutes, or until the potatoes are tender.
Stir in the chopped kale and let it cook for an additional 3-5 minutes until the kale wilts.
Pour in the heavy cream and season with crushed red pepper flakes, salt, and pepper to taste. Let it warm through for a couple more minutes.
Ladle the Zuppa Toscana into bowls, garnishing with parsley or more red pepper flakes if desired.
Notes
A hearty and comforting Zuppa Toscana recipe featuring savory sausage, potatoes, and kale, perfect for chilly nights and easy weeknight dinners.
