Copycat Olive Garden Zuppa Toscana Soup
Creamy Italian sausage, tender potatoes, and kale simmered in a garlicky chicken broth, just like the Olive Garden soup. The cream and kale go in at the end, so the broth stays rich and the greens stay bright.
Servings: 6
Cost: $14.37, $2.40 per Serving
Ingredients
- 1 pound Ground Italian Sausage
- 1 Tbsp Olive Oil
- 1 Tbsp Minced Garlic
- ½ onion chopped
- 4 Russet Potatoes peeled and diced
- 1 tsp Salt
- 1 tsp Pepper
- 4 cups Chicken Broth
- 1 Bunch Kale stems removed and cut into bite size pieces
- 1 cup Heavy Whipping Cream
- ½ cup Shredded Parmesan Cheese for topping
Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat. Then add in the olive oil, ground sausage and onion. Brown the sausage in the pot and crumble the sausage as it cooked.
- Drain off any excess grease from the pan.
- Then add in the minced garlic and cook for 1 minute until the garlic is fragrant.
- Then add in the potatoes, salt, pepper and chicken broth.
- Stir to combine all the ingredients.
- Bring the mixture to a boil and then gently boil over medium high heat for 10-15 minutes until the potatoes are fork tender.
- Then stir in the heavy whipping cream and kale. Cook for approximately 5-6 minutes until the kale is slightly wilted.
- Serve warm and enjoy!
Notes
- Spice level: Mild Italian sausage keeps it kid-friendly. Use hot sausage for a restaurant-style kick.
- Salt: Low-sodium broth lets you season to taste at the end.
- To freeze: Make the soup through step 3, cool, and freeze up to 3 months. Thaw, reheat, then add the cream and kale.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat over low heat without boiling.
Nutrition
Calories: 583kcal | Carbohydrates: 31g | Protein: 19g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 117mg | Sodium: 1674mg | Potassium: 1016mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1604IU | Vitamin C: 33mg | Calcium: 186mg | Iron: 3mg
