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Olive Garden Zuppa Toscana recipe with Italian sausage, potatoes, kale, and creamy broth

Olive Garden Zuppa Toscana Recipe

This easy Olive Garden Zuppa Toscana recipe is loaded with Italian sausage, tender potatoes, kale, and a rich, creamy broth. Italian seasoning and a Parmesan rind add extra savory flavor to this cozy one-pot soup that comes together in about 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Appetizer, Main Course, Soup
Cuisine: Italian, Italian-American
Calories: 513
Ingredients Equipment Method Video Notes

Ingredients
  

Equipment

  • Large Dutch oven or soup pot:Wooden spoon: For browning the sausage and cooking the entire soup
  • Wooden spoon: For breaking up the sausage and stirring
  • Chef’s knife + cutting board For prepping ingredients
  • Measuring cups and spoons For accurate ingredient measurements
  • Ladle: For serving the soup

Method
 

  1. Add the Italian sausage to a large Dutch oven or soup pot over medium-high heat. Cook, breaking it into bite-sized pieces, until browned and cooked through.
  2. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for about 30 seconds, just until fragrant.
  3. Add the potatoes, chicken broth, Italian seasoning, Parmesan rind, and red pepper flakes. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender.
  4. Stir in the kale and cook for a few minutes, until softened.
  5. Reduce the heat to low and stir in the heavy cream. Cook just until warmed through. Do not bring the soup to a hard boil after adding the cream.
  6. Remove and discard the Parmesan rind. Taste and season with salt as needed. Ladle into bowls and serve topped with freshly grated Parmesan.

Video

Notes

  • Sausage: Use hot Italian sausage for more heat or mild Italian sausage for a family-friendly version.
  • Potatoes: Yukon Gold potatoes hold their shape well while becoming creamy and tender. Russet potatoes can also be used but may break down more during cooking.
  • Parmesan Rind: Optional, but highly recommended. It adds savory depth to the broth as the soup simmers.
  • Kale Substitute: Baby spinach can replace the kale. Add it at the very end since it wilts much faster.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
  • Freezing: Freeze for up to 2 to 3 months, but keep in mind that the potatoes may soften and the cream can separate slightly after thawing.
  • Reheating: Reheat gently over medium-low heat or in the microwave until warmed through. Avoid aggressively boiling the soup after the cream has been added.
  • Nutrition (per serving, 6 servings): 513 calories, 35g fat, 32g carbs, 19g protein, 5g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.