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Zuppa Toscana – Olive Garden Copycat

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A rich and hearty soup inspired by Olive Garden’s Zuppa Toscana, made with Italian sausage, potatoes, kale, and a creamy broth.

Ingredients

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  • 1 lb Italian sausage
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 3 cups water
  • 4 cups russet potatoes, sliced thinly
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 2 cups chopped kale
  • 1 cup heavy cream
  • 1 tbsp olive oil (if needed)
  • 1/2 cup cooked, crumbled bacon (optional garnish)
  • Grated Parmesan cheese (optional garnish)

Instructions

  1. In a large pot over medium heat, cook the Italian sausage until browned, breaking it into small pieces. Drain excess fat if needed.
  2. Add crushed red pepper flakes, diced onion, and garlic. Sauté until the onion is translucent, about 5 minutes.
  3. Pour in the chicken broth and water. Add the sliced potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
  4. Add the chopped kale and simmer for another 5 minutes until wilted.
  5. Stir in the heavy cream and let the soup heat through, about 2–3 minutes.
  6. Serve hot, garnished with bacon crumbles and grated Parmesan if desired.

Notes

  • Use spicy Italian sausage for extra heat or mild for a more family-friendly version.
  • For a lighter version, use half-and-half instead of heavy cream.
  • The soup thickens slightly as it sits—add a splash of broth or cream when reheating.

Nutrition

Find it online: https://ukfinda.com/zuppa-toscana-olive-garden-copycat/