Zuppa Toscana
Zuppa Toscana is a soup on the Olive Garden menu. This copycat version is easy, more flavorful, and heartier than the one you can get at the restaurant.
Servings: 6 People
Cost: 8.00
Ingredients
- 1 Tbsp Olive Oil
- 16-19 oz Italian Sausage - Sweet, Mild, or Spicy
- 8 Cups Chicken Broth
- ½ Cup Half & Half or Heavy Cream
- 1 Bunch Tuscan Kale or ½ Bunch Curly Kale, Tough Stems and Vein Removed, Chopped
- 1 Medium Onion,Chopped
- 2-3 Cloves of Garlic,Minced
- 2 Medium Russet Potatoes,Unpeeled, sliced into ¼” rounds, quartered
- ¼-½ tsp. Crushed Red Pepper Flakes
- Salt and Pepper to taste
Instructions
- Heat olive oil over medium high heat in a large Dutch oven or soup pot.
- Add sausage to the pot, stirring often and breaking up the sausage until almost browned.
- Add onions, crushed red pepper, and a little salt and pepper to the sausage.
- Sauté until the onions start to soften.
- Add minced garlic and sauté for 30 seconds.
- Deglaze the pot with ½ cup chicken broth.
- Add the remaining broth and potatoes to the pot and bring to a boil.
- Once boiling, reduce to a simmer and cook for 5-6 minutes until the potatoes are almost tender.
- Add chopped Kale and cook for an additional 5 minutes.
- Once the kale has cooked, turn off the heat and add half and half or heavy cream.
- Test seasoning and add a little more salt and pepper, if needed.
- Serve with crusty bread or a side salad.