Zuppa Toscana

Darlene

If you love the Olive Garden’s Zuppa Toscana as much as I do, you will have this at home over and over. It is perfect. Slightly creamy with potatoes and kale (which I like, but it needs to be in small pieces).

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Prep Time 5

Cook Time 25

Total Time 30

Course Soup

Cuisine Italian

Servings People

Calories 520 kcal

Equipment

Cutting board
Small frying pan
Medium soup pot
Measuring cups and spoons
Shredder
Knives

Ingredients

2 Cups Chicken broth
2 Cups Russet potatoes , cleaned and cut into 1/2 inch cubes
6 oz. Spicy ground Italian sausage
1 Cup Kale , cleaned and chopped into small pieces
2 Tbsp Belgioioso parmesan snacking cheese, shredded
1 Tbsp Heavy whipping cream
1 Tbsp Fairlife 2% milk
1/8 tsp Salt
1/16 tsp Black pepper
1/16 tsp Red pepper flakes, optional

Instructions

Using a small skillet, over medium heat, cook Italian spicy sausage for 5 minutes or until done, breaking it up into bite-sized pieces. Drain well and place between paper towels. You want to drain off as much of the oil from the sausage. Set aside.
Add the broth, sausage, potatoes, kale, salt, and pepper to a medium-sized pot over medium heat. Cook for 10 minutes.
Add cream and milk, then reduce the heat to low. Cook for 5-10 minutes more.
Serve hot with 1 Tbsp Parmesan cheese on top of each bowl if desired.

Notes

Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.

Nutrition