Olive Garden Copycat Zuppa Toscana
Savor the comforting, restaurant-quality flavors of this Olive Garden Copycat Zuppa Toscana—a hearty, creamy Italian soup that's perfect for cozy nights at home. Packed with savory Italian sausage, tender slices of russet potatoes, and vibrant kale, this dish combines wholesome ingredients with rich, velvety textures thanks to a splash of heavy cream. Infused with fragrant garlic, onions, and a subtle kick of crushed red pepper, every spoonful is a delightful balance of warmth and spice. Ready in just 50 minutes and crafted in a single pot, this recipe is easy to prepare and even easier to love. Serve it alongside crusty bread or a sprinkle of Parmesan for the ultimate comfort food experience. This copycat version brings a classic Olive Garden favorite straight to your table, perfect for family dinners or casual entertaining.
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Recipe Information
Ingredients
- 1 pound Italian sausage
- 4 medium Russet potatoes
- 4 cups Kale
- 6 cups Chicken broth
- 1 cup Heavy cream
- 1 medium Onion
- 3 large Garlic cloves
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
- 2 cups Water
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and cook the Italian sausage, breaking it up into small pieces with a wooden spoon, until fully cooked and browned. Remove the sausage with a slotted spoon and set it aside on a plate lined with paper towels.
In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
Add the crushed red pepper flakes, salt, and black pepper. Stir to combine.
Pour in the chicken broth and water. Bring the mixture to a boil.
While the broth is heating, wash and slice the potatoes into thin rounds (about 1/4-inch thick). Once the broth is boiling, add the sliced potatoes to the pot. Reduce the heat to medium and let simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Meanwhile, wash and tear the kale leaves into bite-sized pieces, discarding the stems.
Once the potatoes are cooked, reduce the heat to low. Add the cooked sausage back to the pot, along with the kale. Stir to combine and let simmer for 5 minutes.
Stir in the heavy cream and heat the soup for another 2-3 minutes, being careful not to let it boil.
Taste and adjust the seasoning if necessary. Serve hot, optionally garnished with grated Parmesan cheese or crusty bread on the side for dipping.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1491 mg | 65% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.2 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1145 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
