Description
This copycat Zuppa Toscana recipe captures the essence of Olive Garden’s beloved soup, packed with spicy sausage, creamy broth, and the vibrant freshness of kale. Perfectly hearty and rich, this soup is an excellent choice for a cozy dinner.
Ingredients
Scale
- 1 lb spicy Italian sausage (or sweet Italian sausage for a milder flavor)
- 3 medium Yukon Gold or Russet potatoes (peeled and diced)
- 2 cups chopped fresh kale (stems removed)
- 1 cup heavy cream
- 4 cups chicken broth (low-sodium recommended)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- Salt and pepper to taste
- Olive oil (optional for sautéing)
Instructions
- Cook the Sausage:
- Heat a large pot or Dutch oven over medium heat.
- Add the crumbled Italian sausage and cook for 5-7 minutes until browned and cooked through, breaking it apart as it cooks.
- Once the sausage is fully browned, drain any excess grease, leaving about 1 tablespoon in the pot for added flavor. Set the sausage aside.
- Sauté Vegetables:
- In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes over medium-low heat until softened and aromatic.
- Add the diced potatoes, salt, and pepper, stirring everything together so that the vegetables are evenly coated with the onion and garlic.
- Pour in the chicken broth, stirring to combine. Bring the mixture to a gentle boil.
- Simmer Until Tender:
- Reduce the heat to low and cover the pot, letting it simmer for 15-20 minutes until the potatoes are fork-tender but still hold their shape.
- Add Cream and Kale:
- Stir the reserved sausage back into the pot along with the chopped kale. Add the heavy cream and stir to combine. Let the soup heat through for another 5 minutes, ensuring the kale wilts but retains its vibrant green color.
- Adjust seasoning with salt and pepper as needed before serving.
Notes
- For a dairy-free version, use coconut milk or another non-dairy substitute instead of heavy cream.
- You can substitute the kale with spinach for a different texture and flavor, though kale adds a unique bite to the soup.
- If you prefer a thicker soup, mash some of the potatoes with a potato masher before adding the cream for added creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Fat: 22g
- Carbohydrates: 20g
- Protein: 18g