Easy Olive Garden Zuppa Toscana Soup Recipe

This hearty bowl of comfort blends Italian sausage, tender potatoes, kale and a luscious cream-infused broth to deliver a symphony of warm, savory flavors. Red pepper and garlic add a subtle kick for an irresistibly satisfying meal reminiscent of Olive Garden Toscana Soup Copycat and Creamy Zuppa Toscana Soup, making every spoonful an indulgence.

I recently made my Easy Olive Garden Zuppa Toscana Soup and was really impressed with how rich and creamy it turned out to be. I started by browning 1 lb of Italian sausage with a tablespoon of olive oil, then added a large roughly chopped onion and minced garlic.

The mix of chopped potatoes and a dash of chicken broth really added depth and some healthy carbohydrates while the heavy cream created that smooth, satisfying texture in every bite. I later stirred in a generous handful of chopped kale for some extra vitamins and tossed in a little crushed red pepper flakes to give it a subtle heat.

The salt and pepper balanced out all the flavors nicely. I even based the idea on classic recipes like those famous Olive Garden copycat versions.

Its a hearty meal that’s both nourishing and simple to whip up when you need something comforting and delicious for dinner.

Why I Like this Recipe

I like this recipe because it always fills me with a comfort that remind me of a warm hug on a cold day. The mix of Italian sausage and heavy cream creates an amazingly savory broth that just feels rich and satisfying even if it sounds a bit over the top. I also love how all the flavors from the onions, garlic, and potatoes mingle together so well, making every spoonful interesting and full of surprises. Plus, the little kick from the red pepper flakes gives it a fun twist without overwhelming the dish. Lastly, it’s simple enough to whip up when I need a quick, hearty meal, which makes me feel pretty accomplished even when I’m a bit tired.

Ingredients

• Italian sausage gives protein and hearty flavor with loads of satisfying spices.
• Russet potatoes bring in essential carbohydrates and a soft, comforting texture.
• Chopped onion adds fiber and a bit of natural, sweet tang to the mix.
• Minced garlic packs a punch, boosting flavor and offering health benefits.
• Chicken broth infuses the dish with savory warmth and deep, rich taste.
• Heavy cream makes the soup extra creamy with a smooth, luxe mouthfeel.
• Kale supplies vitamins and fiber, balancing the richness with fresh crunch.
• Crushed red pepper flakes add a spicy kick that really livens it up.

Ingredient Quantities

• 1 lb Italian sausage (casings removed)
• 4 medium russet potatoes, peeled and cubed
• 1 large onion, roughly chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 1 bunch kale, stems taken off and chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon olive oil
• Salt and pepper to taste

How to Make this

1. Heat 1 tablespoon olive oil in a big pot over medium heat, then add 1 lb Italian sausage (casings removed). Break it up as it cooks until browned.

2. Add 1 large chopped onion and 3 minced garlic cloves into the pot with the sausage, and stir until the onions soften.

3. Toss in the 4 peeled and cubed russet potatoes, letting them get coated in all the tasty sausage oil.

4. Pour in 4 cups chicken broth and bring the whole mixture to a simmer.

5. Once it’s simmering, stir in 2 cups heavy cream and mix everything together well.

6. Now add the bunch of chopped kale (make sure you removed the stems) and 1/2 teaspoon crushed red pepper flakes for a little kick.

7. Let the soup simmer for about 20 minutes until the potatoes are tender and the flavors meld together nicely.

8. Taste the soup, then season with salt and pepper to your liking.

9. If the soup seems too thick, feel free to add a bit more broth or water to reach your desired consistency.

10. Serve the soup hot and dig into your delicious copycat Zuppa Toscana!

Equipment Needed

1. A big pot (like a heavy duty pot for soups)
2. A sturdy wooden spoon for stirring the sausage and veggies
3. A sharp knife for chopping the onion, garlic, potatoes, and kale
4. A cutting board to safely chop all the ingredients
5. Measuring cups to accurately pour in the chicken broth and heavy cream
6. Measuring spoons to add in the crushed red pepper flakes
7. A stove to heat the pot over medium heat
8. A bowl to prep and organize your chopped ingredients before cooking

FAQ

Easy Olive Garden Zuppa Toscana Soup Recipe Substitutions and Variations

• For the Italian sausage, you can try turkey sausage or even a spicy chorizo if you want a slightly different kick
• If you’re out of chicken broth then a good low sodium vegetable broth works just fine to keep it light
• Switch out heavy cream with half and half if you’re looking for a lower fat option or even coconut cream if you’re feeling a bit adventurous
• You can swap kale with spinach or Swiss chard, they’re both easier to find at your local store and work well in the soup

Pro Tips

1. Make sure you brown the sausage really well so it develops a rich flavor and don’t be afraid to scoop out a little extra grease if there’s too much. It really makes a difference in the final taste.

2. When you add the potatoes and broth, keep an eye on it and stir often to prevent them from sticking. Sometimes letting the pot simmer with a lid on can help cook the potatoes evenly.

3. Add the kale right at the end and stir it in gently so it still has some bite. Overcooking it can make it turn to mush, which isnt as appealing.

4. Taste as you go and season gradually with salt, pepper, and extra red pepper flakes if you like a bigger kick. It’s better to add a little at a time rather than overdo it at once.