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Olive Garden Zuppa Toscana Copycat – Better Than the Restaurant

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • Soup:
  • 1 lb 450g spicy Italian-style chicken or turkey sausage, casings removed
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 4 cups 960ml chicken broth
  • 2 cups 480ml water
  • 4 medium russet potatoes thinly sliced into rounds
  • 2 cups 60g fresh kale, stems removed and roughly chopped
  • 1 cup 240ml heavy cream
  • ½ teaspoon red pepper flakes
  • Salt and black pepper to taste
  • For Serving:
  • Extra red pepper flakes
  • Freshly grated Parmesan cheese
  • Crusty bread or garlic bread

Instructions
 

  • Heat olive oil in a large pot over medium-high heat. Add sausage and break into crumbles. Cook for 6 to 8 minutes until deeply browned. Remove and set aside. Drain most of the fat, leaving 1 tablespoon.
  • Add diced onion to the pot and cook for 4 to 5 minutes until softened. Add garlic and red pepper flakes and cook 1 minute more until fragrant.
  • Pour in chicken broth and water. Scrape the bottom of the pot to release any caramelized bits. Add sliced potatoes and bring to a boil. Reduce to medium and simmer for 12 to 15 minutes until potatoes are tender.
  • Return the browned sausage to the pot. Taste broth and adjust seasoning with salt and pepper.
  • Add chopped kale and heavy cream. Stir and simmer on low for 3 to 4 minutes until kale is wilted and cream has warmed through.
  • Ladle into bowls and top with freshly grated Parmesan and a pinch of red pepper flakes. Serve with crusty bread.

Notes

  • Brown the sausage properly without constant stirring — the caramelization builds deep flavor
  • Always scrape the pot bottom when adding broth to capture all the fond
  • Slice potatoes evenly at about ¼-inch thick for uniform cooking
  • Add cream over low heat and never boil hard after — prevents separation
  • Taste before adding salt — sausage and broth are already seasoned
  • Add kale right at the end for 3 to 4 minutes only to keep it bright green
  • Leftovers keep in the fridge for up to 4 days and reheat beautifully on low heat
  • For a lighter version, use mild chicken sausage and half-and-half instead of heavy cream
  • Add cannellini beans for a heartier, more traditional Tuscan-style soup
  • Do not freeze with cream and potatoes — they change texture when thawed