This Olive Garden Zuppa Toscana Soup is a super quick and simple copycat recipe with rich, creamy flavor you can't resist!
40 minutes, 4 Servings
| 1 pound | Italian ground sausage (Spicy or mild) |
| 4 Tbsp | Butter |
| ½ | White onion, diced |
| 1 Tbsp | Minced garlic |
| 6 cups | Chicken broth |
| 2 cups | Water |
| 4-5 | Yellow potatoes, cut into 1-inch pieces |
| 3 tsp | Salt |
| 1 tsp | Black pepper |
| 2 cups | Heavy cream |
| 4 cups | Chopped kale |
| to taste | Chopped bacon or bacon bits for topping (optional) |
| to taste | Grated parmesan cheese for topping (optional) |
| 1. In a large pot, sauté spicy Italian ground sausage (1 pound) for 5-6 minutes until browned. Transfer sausage to a plate and set aside. |
| 2. In the same pot, over medium heat, add butter (4 Tbsp) and sauté white onion (½) over medium heat until translucent. Add minced garlic (1 Tbsp) and sauté for another minute until fragrant. |
| 3. Add chicken broth (6 cups), water (2 cups), cut potatoes (4-5), salt (3 tsp), and black pepper (1 tsp) and bring to a boil. |
| 4. Boil until potatoes are tender. |
| 5. Stir in chopped kale (4 cups) and heavy cream (2 cups). |
| 6. Add the sautéed sausage back to the pot. Taste and add more salt and pepper if needed. |
| 7. Serve garnished with grated parmesan cheese and/or bacon if desired. |
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