Description
Olive Garden Zuppa Toscana is a creamy, comforting Italian-inspired soup made with savory sausage, tender potatoes, kale, and a rich broth — just like the restaurant favorite.
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 3–4 russet or Yukon gold potatoes, thinly sliced
- 2 cups chopped kale (or spinach as substitute)
- 1/2 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- Grated Parmesan cheese (optional for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Remove sausage from casings, crumble into the pot, and cook until browned. Transfer to a plate and set aside.
- In the same pot, add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and add sliced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10–15 minutes.
- Return cooked sausage to the pot and stir in Italian seasoning, red pepper flakes (if using), salt, and pepper.
- Reduce heat to low and slowly stir in the cream. Heat gently — do not boil.
- Add chopped kale and simmer for another 5 minutes until wilted and tender.
- Taste and adjust seasonings. Serve warm with grated Parmesan if desired.
Notes
Use turkey sausage for a lighter version.Substitute spinach or Swiss chard for kale if preferred.To make dairy-free, use coconut milk or another plant-based cream substitute.Freeze leftovers with caution — texture may change slightly.Reheat gently and avoid boiling after cream is added to prevent curdling.
Nutrition
- Serving Size: 1 bowl (1/6 of recipe)
- Calories: 390
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 65mg
