Zuppa Toscana
A copycat recipe for Olive Garden's iconic Zuppa Toscana soup.
Servings: 4
Equipment
- 1 cutting board
- 1 Dutch Oven
Ingredients
- 1 pound Italian Sausage
- 4 Cups Chicken stock or broth
- 2 cups water
- 1 cup half and half
- 4 Medium sized yellow potatoes
- I buch Kale
- 1 Yellow Onion
- 3 cloves Garlic
- 2 Carrots Optional
- 2 Celery Optional
Instructions
- Cut potatoes into ½ inch cubes or slices. Dice onions. Chop celery and carrots if using. Olive Garden doesn't used celery and carrots but I love adding them to any soup.
- In a dutch oven or large soup pot, brown your italian sausage. Remove from pot once browned.
- Add the vegetables (except for kale potatoes!) to the pot and season with salt, pepper, and garlic powder. Allow to cook for 3-5 minutes until veggies start to soften. Once softened add in the meat, potatoes, chicken stock and water. Cover with a lid and cook on medium heat until the potatoes are tender.
- Add in the kale and half and half. Cook for 10 minutes until kale is tender. Serve with parmesan cheese and breadsticks.
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