Olive Garden Zuppa Toscana Soup Copycat Recipe

Ingredients

• 1 lb spicy Italian sausage (crumbled)
• 2 lb russet potatoes (sliced into bite-sized pieces)
• 1 onion (chopped)
• 6 cup chicken broth
• 1 cup heavy cream
• 2 cup kale (chopped, organic green kale preferred)
• red pepper flakes (to taste)
• salt (optional, to taste (sausage and broth may be salty enough))

Steps

1. 1

   In a large pot or Dutch oven, brown the crumbled spicy Italian sausage over medium-high heat until fully cooked. Drain excess fat if necessary.

2. 2

   Add the chopped onions to the pot and sauté until translucent.

3. 3

   Pour in the chicken broth and bring the mixture to a boil.

4. 4

   Add the sliced russet potatoes to the boiling broth. Reduce heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender.

5. 5

   Stir in the heavy cream and chopped kale.

6. 6

   Season with red pepper flakes to taste. Taste the soup before adding any salt, as the sausage and broth often provide sufficient sodium.

7. 7

   Heat through for another 2-3 minutes until the kale is wilted and the soup is hot. Serve immediately.

Notes

For a larger crowd, this recipe scales well; simply multiply all ingredients by 4 and use a large stockpot. The author recommends using organic green kale and warns that the sausage and broth usually provide enough salt without adding more.

Nutrition per serving

• soup
• main course
• copycat
• Olive Garden
• sausage
• kale
• potatoes
• comfort food