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Olive Garden-Style Zuppa Toscana
Rachel Kim

Olive Garden-Style Zuppa Toscana

This soup depends on the contrast between spicy sausage, tender potatoes and dark kale. Brown the sausage hard before adding broth; gray crumbles make a weak pot. Cream goes in last so the broth stays light enough to drink.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb hot Italian sausage casings removed
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 3 garlic cloves minced
  • 6 cups low-sodium chicken broth
  • 2 lbs russet potatoes thinly sliced
  • 4 cups chopped kale
  • 1 cup heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp crushed red pepper

Method
 

  1. Brown the sausage in a Dutch oven over medium-high heat for 7 to 8 minutes until deeply colored and 160°F.
  2. Transfer the sausage to a plate, add the olive oil and cook the onion for 6 minutes.
  3. Stir in the garlic and crushed red pepper for 30 seconds, then add the broth and potatoes.
  4. Simmer for 15 to 18 minutes until the potato slices bend and break easily.
  5. Return the sausage, add the kale and simmer for 5 minutes until the greens soften.
  6. Stir in the cream, salt and black pepper and warm to 165°F without a hard boil.