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Creamy Olive Garden Zuppa Toscana Soup Recipe Easy Homemade Version

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A rich, comforting, and flavorful homemade version of Olive Garden’s famous Zuppa Toscana soup, featuring spicy sausage, kale, and creamy broth. Ready in under 45 minutes, perfect for cozy dinners.

Ingredients

Scale
  • 12 oz (340 g) Italian sausage, mild or spicy
  • 3 medium russet potatoes (about 1 lb / 450 g), peeled and thinly sliced
  • 4 cups (120 g) fresh kale, roughly chopped, stems removed
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups (950 ml) chicken broth, low-sodium preferred
  • 1 cup (240 ml) half-and-half cream
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning (blend of dried basil, oregano, rosemary)

Instructions

  1. Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium heat. Add the crumbled Italian sausage and cook for 6-8 minutes until browned and cooked through, breaking it up with a spoon as it cooks.
  2. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
  3. Stir in the sliced potatoes, Italian seasoning, and red pepper flakes if using. Cook for 2 minutes to coat everything in the flavors.
  4. Pour in 4 cups chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Partially cover and cook for 15-20 minutes, or until potatoes are fork-tender, stirring occasionally to prevent sticking.
  5. Add the chopped kale and simmer for another 5 minutes until wilted but still vibrant green.
  6. Reduce heat to low and slowly stir in 1 cup half-and-half. Warm through gently without boiling to prevent curdling. Taste and adjust salt and pepper as needed.
  7. If the soup is too thick, add a splash of broth or water to reach desired consistency. Let rest off heat for a few minutes before serving.

Notes

Brown the sausage well for depth of flavor. Do not overcook kale to keep it tender and vibrant. Slice potatoes thinly for even cooking and slightly thickened broth. Simmer gently to avoid cream curdling. Season gradually to avoid over-salting. For dairy-free, substitute half-and-half with coconut milk and use plant-based sausage. For low-carb, substitute potatoes with cauliflower florets.

Nutrition

Keywords: Zuppa Toscana, Olive Garden soup, creamy soup, Italian sausage soup, kale soup, homemade soup, comfort food, easy dinner

Find it online: https://chrisfeasts.com/creamy-olive-garden-zuppa-toscana-soup-recipe-easy-homemade-version/