Description
A quick and easy recipe for Olive Garden’s famous Zuppa Toscana soup, perfect for a comforting meal.
Ingredients
Scale
- 1 lb Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 large potatoes, sliced
- 1 cup kale, chopped
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, cook the Italian sausage over medium heat until browned.
- Add the diced onion and minced garlic, cooking until the onion is translucent.
- Pour in the chicken broth and add the sliced potatoes.
- Bring to a boil, then reduce heat and simmer until the potatoes are tender.
- Stir in the chopped kale and heavy cream, cooking until the kale is wilted.
- Season with salt and pepper to taste before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Feel free to add more vegetables like carrots or celery for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg