Olive Garden Zuppa Toscana Soup

Ingredients:

1 lb Italian sausage (spicy or mild)

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

4 cups chicken broth

2 cups heavy cream

4 medium russet potatoes, sliced thinly

1 teaspoon crushed red pepper flakes (optional)

Salt and black pepper to taste

1 bunch kale, stems removed and chopped

½ cup grated Parmesan cheese

Directions:

Cook the Sausage: In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon as it cooks. Once fully browned, remove the sausage from the pot and set aside.

Sauté the Vegetables: In the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.

Simmer the Soup: Add the chicken broth, heavy cream, and sliced potatoes to the pot. Stir to combine. Bring to a simmer over medium heat, and let cook for 10-15 minutes, or until the potatoes are tender.

Add Sausage and Kale: Return the cooked sausage to the pot and stir in the chopped kale. Simmer for an additional 5-7 minutes until the kale is wilted and tender.

Season the Soup: Taste and season with crushed red pepper flakes, salt, and black pepper to your preference.

Serve: Ladle the soup into bowls and sprinkle with grated Parmesan cheese before serving.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Kcal: 420 kcal per serving | Servings: 6 servings