Description
This Easy Olive Garden Zuppa Toscana Soup is a hearty and comforting Italian-inspired dish featuring spicy Italian sausage, tender potatoes, kale, and a creamy broth. Perfect for a cozy meal, this recipe balances savory flavors with a touch of creaminess, garnished optionally with parmesan cheese and beef bits for extra richness.
Ingredients
Soup Ingredients
- 1 pound spicy Italian ground sausage (use mild for kid-friendly)
- 4 tablespoons butter
- ½ white onion, diced
- 1 tablespoon minced garlic
- 6 cups chicken broth
- 2 cups water
- 4-5 yellow potatoes, cut into 1-inch pieces
- 3 teaspoons salt (or to taste)
- 1 teaspoon black pepper
- 2 cups heavy cream
- 4 cups chopped kale
Optional Toppings
- Chopped beef or beef bits
- Grated parmesan cheese
Instructions
- Brown the Sausage: In a large pot over medium heat, sauté the spicy Italian ground sausage for 5-6 minutes until it is browned and fully cooked. Use a slotted spoon to transfer the sausage to a plate and set aside, leaving the rendered fat in the pot for additional flavor.
- Sauté Onions and Garlic: In the same pot, add the butter and sauté the diced white onion over medium heat until translucent, about 3-4 minutes. Add the minced garlic and continue sautéing for another minute until fragrant, being careful not to burn the garlic.
- Cook Potatoes and Broth: Pour in the chicken broth and water, then add the cut yellow potatoes, salt, and black pepper. Bring the mixture to a boil and cook until the potatoes are fork-tender, approximately 12-15 minutes.
- Add Kale and Cream: Stir in the chopped kale and heavy cream into the pot. Return the cooked sausage to the soup and mix well. Simmer for a few more minutes until the kale wilts and the soup is heated through.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and black pepper if necessary. Serve hot garnished with optional grated parmesan cheese and chopped beef bits if desired.
Notes
- For a milder version suitable for children, substitute spicy Italian sausage with mild Italian sausage.
- You can substitute heavy cream with half-and-half for a lighter soup, though it will be less creamy.
- Be careful not to overcook the kale to keep some texture and vibrant color.
- If you prefer a thicker soup, mash some of the cooked potatoes against the side of the pot and stir.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to one month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
