Olive Garden Zuppa Toscana Copycat
Recreate the cozy, homestyle flavors of a restaurant favorite with this Olive Garden Zuppa Toscana Copycat recipe! This hearty and creamy soup is loaded with savory ingredients like crumbled Italian sausage, tender russet potatoes, and vibrant kale, all simmered in a rich broth infused with garlic and onions. A splash of velvety heavy cream ties everything together, making this dish irresistibly comforting. Ready in just 45 minutes, this easy-to-follow recipe brings the essence of your favorite eatery to your own kitchen. Perfect for weeknight dinners or casual gatherings, serve it with crusty bread or a crisp salad for a truly satisfying meal. Packed with flavor and so simple to make, this Zuppa Toscana copycat is bound to be a new family favorite!
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 3 medium Russet potatoes
- 1 medium Onion
- 3 Garlic cloves
- 6 cups Chicken broth
- 1 cup Water
- 3 cups Kale leaves (stems removed, chopped)
- 1 cup Heavy cream
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it apart into crumbles, until browned and fully cooked. Remove the cooked sausage with a slotted spoon and set aside, leaving the drippings in the pot.
While the sausage cooks, peel the potatoes and slice them into thin rounds (about 1/4-inch thick). Dice the onion finely and mince the garlic cloves.
Add the diced onion to the pot with the sausage drippings and sauté over medium heat until translucent, about 4-5 minutes. Add the minced garlic and sauté for an additional 1 minute, until fragrant.
Pour the chicken broth and water into the pot, stirring to combine. Bring the mixture to a boil over high heat.
Once boiling, add the sliced potatoes and lower the heat to medium. Simmer for 10-15 minutes, or until the potatoes are tender and easily pierced with a fork.
Stir in the chopped kale, cooked sausage, salt, black pepper, and red pepper flakes (if using). Simmer for another 5 minutes to allow the flavors to meld and the kale to soften.
Reduce the heat to low and slowly stir in the heavy cream. Allow the soup to heat through gently, but do not let it boil.
Taste and adjust seasonings as needed. Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.4 g | 229% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 9022 mg | 392% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 17.9 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 672 mg | 52% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 6503 mg | 138% | |
*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.
