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A delicious bowl of Creamy Olive Garden Zuppa Toscana, a hearty and flavorful Italian-inspired soup.

Creamy Olive Garden Zuppa Toscana

This rich and comforting soup replicates the signature creaminess of the Olive Garden's Zuppa Toscana, featuring a perfect balance of dairy, spices, and hearty ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage, casings removed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tsp fennel seeds
  • 1/2 tsp red pepper flakes
  • 4 cups chicken or vegetable broth
  • 2 medium russet potatoes, peeled and diced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 cups chopped kale
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Spoon
  • Ladle

Method
 

  1. In a large pot or Dutch oven, cook the sausage over medium-high heat, breaking it up into small pieces, until browned and cooked through, about 5-7 minutes.
  2. Add the onion and garlic to the pot and sauté until softened, about 3-4 minutes.
  3. Stir in the fennel seeds and red pepper flakes, and cook for an additional minute to toast the spices.
  4. Pour in the broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
  5. Reduce the heat to low and stir in the heavy cream and milk. Gently heat the soup, being careful not to boil, until it's heated through.
  6. Finally, add the chopped kale and season with salt and pepper to taste. Serve hot and enjoy!

Notes

For a slightly different flavor, you can use spinach instead of kale. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.