Easy Olive Garden Zuppa Toscana Soup (Print)
Game was on TV, weather turned cold, and takeout wasn't happening. Found sausage and potatoes in the kitchen and made this warm, rich soup that tasted just like the restaurant version.
# Ingredients:
01 -
1 pound spicy Italian ground sausage.
02 -
4 tablespoons butter.
03 -
½ white onion, diced.
04 -
1 tablespoon minced garlic.
05 -
6 cups chicken broth.
06 -
2 cups water.
07 -
4-5 yellow potatoes, cut into 1-inch pieces.
08 -
3 teaspoons salt, or to taste.
09 -
1 teaspoon black pepper.
10 -
2 cups heavy cream.
11 -
4 cups chopped kale.
12 -
Chopped bacon or bacon bits for topping, optional.
13 -
Grated parmesan cheese for topping, optional.
# Directions:
01 -
In a large pot, sauté the sausage over medium heat for 5-6 minutes until it is browned. Use a slotted spoon to transfer the sausage to a plate and set aside.
02 -
In the same pot, add butter and sauté the diced onions until they become translucent. Add the minced garlic and sauté for another minute until fragrant.
03 -
Pour in the chicken broth and water, then add the potatoes, salt, and pepper. Bring to a boil and cook until the potatoes are tender.
04 -
Stir in the chopped kale and heavy cream, then return the cooked sausage to the pot. Taste and adjust the seasoning with additional salt and pepper if necessary.
05 -
Serve the soup hot, garnished with grated parmesan cheese and chopped bacon if desired.
# Notes:
01 -
If you have regular ground sausage, add 1 teaspoon dried Italian herb seasoning or Herbs de Provence along with a pinch of crushed red pepper flakes for an added kick.