Copycat Olive Garden Zuppa Toscana Soup


  • 1 pkg mild Italian sausage
  • 3 large stalks of kale, if you get it in a bag its about 3 cups 
  • 1 yellow onion
  • 5 cloves of garlic, now if your cloves are as big as a t-rex, then use your judgement, maybe only 3 (can you tell I have a 3 year old?)
  • 3-4 russet potatoes
  • 64 oz of chicken broth 
  • 1/2 tsp salt and 1/4 tsp pepper + more to taste
  • 1/2 C. Heavy cream
  • garnishes: fresh grated parmesan for topping and red pepper flakes

Copycat Olive Garden Zuppa Toscana Soup


  1. Cook the sausage in a large soup pot until it's ground up and no longer pink.  
  2. Drain the sausage on a plate lined with some paper towels and wipe out your pan so there isn't any grease left in it.  
  3. Dice the onion (for step-by-step see slideshow below for dicing an onion if you are new to this!) and garlic and put it in pan with a drizzle of olive oil.  
  4. Sauté until translucent.  Turn heat to low.

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