30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Olive Garden Zuppa Toscana
A refined and luxurious take on Zuppa Toscana, utilizing premium ingredients and techniques for a truly exceptional soup.
Total Time
90
Yield
6
Calories
450 cal
Difficulty
Hard
Cuisine
Italian
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What You'll Need
Equipment:
Large pot or Dutch oven, Small saucepan, Cutting board, Knife, Spoon, Microplane (for nutmeg) •
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Instructions
In a large pot or Dutch oven, brown the Sausage over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
Add the Extra Virgin Olive Oil, Onion, and Garlic to the pot and cook until softened and translucent, about 7-10 minutes. Do not brown.
Add the Potatoes and Homemade Chicken Stock to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
Stir in the Lacinato Kale and Italian Seasoning. Cook until the kale is wilted, about 5 minutes.
In a separate small saucepan, melt the Butter. Stir in the Heavy Cream, Red Pepper Flakes, and Nutmeg. Heat gently, but do not boil.
Stir the cream mixture into the soup. Season with Sea Salt and Black Pepper to taste. Serve hot.
