Olive Garden Zuppa Toscana Soup

Ingredients:

• 1 lb Italian sausage
• 1/2 teaspoon crushed red pepper flakes
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 cups russet potatoes, thinly sliced or diced
• 4 cups chicken broth
• 2 cups water
• 3 cups kale, chopped
• 1 cup heavy cream
• Salt and black pepper, to taste

Method:

1. Cook the Sausage
   In a large pot over medium heat, cook the Italian sausage until browned and fully cooked. Break it into small pieces as it cooks. Drain excess grease if needed.
2. Add Onion and Garlic
   Add the diced onion to the pot and cook for about 3–4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
3. Build the Soup Base
   Pour in the chicken broth and water. Add the sliced or diced potatoes and bring the mixture to a gentle boil. Reduce heat and simmer for 15–20 minutes, or until the potatoes are tender.
4. Add Kale and Seasoning
   Stir in the chopped kale and crushed red pepper flakes. Let it simmer for another 5 minutes until the kale is wilted.
5. Finish with Cream
   Lower the heat and stir in the heavy cream. Season with salt and black pepper to taste. Heat through without boiling.
6. Serve
   Ladle into bowls and serve warm.

Serving Tip

Serve with crusty bread for dipping to soak up the rich, creamy broth. This soup tastes even better the next day as the flavors continue to develop.