Olive Garden Zuppa Toscana Soup (Restaurant Copycat)
⏱️ 40 minutes👥 6-8 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Ingredients
- •- 1 pound spicy Italian sausage, casings removed
- •- 4 large russet potatoes, sliced into 1/4-inch half-moons
- •- 2 medium yellow onions, finely diced
- •- 4 cloves fresh garlic, minced
- •- 2 cups fresh kale, rough chopped
- •- 4 cups low-sodium chicken broth
- •- 2 cups heavy cream
- •- 2 tablespoons extra virgin olive oil
- •- 1 teaspoon dried oregano
- •- 1 teaspoon red pepper flakes
- •- Kosher salt, to taste
- •- Fresh cracked black pepper, to taste
Instructions
- 11. Brown sausage in large Dutch oven over medium-high heat, breaking into small crumbles until fully cooked, about 7-8 minutes.
- 22. Remove sausage with slotted spoon, leaving rendered fat in pot. Add olive oil and diced onions, sauté until translucent, about 4 minutes.
- 33. Add minced garlic, cook until fragrant, approximately 30 seconds.
- 44. Pour in chicken broth, add sliced potatoes. Simmer until potatoes are tender but not falling apart, roughly 15 minutes.
- 55. Reduce heat to low. Stir in cooked sausage, heavy cream, oregano, and red pepper flakes.
- 66. Fold in fresh kale, cooking just until wilted, about 2-3 minutes.
- 77. Season aggressively with kosher salt and fresh cracked black pepper.