How to make Olive Garden's Zuppa Toscana soup!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage offers lower fat content while still providing flavor.

kale

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach is more tender and widely available.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy.

Start with 4 cups of chopped kale, 1/2 teaspoon kosher salt, 1/2 teaspoon Italian seasoning, 48 ounces of reduced sodium chicken stock, 1 diced medium onion, 1/2 cup of whipping cream, and 1 1/2 pounds of quartered and diced red potatoes, and 1 pound of mild Italian sausage.

Saute the diced onion until it sweats down and becomes translucent.

Add the pound of Italian sausage to the pan and brown it until there is no pink left.

Pour in the 48 ounces of chicken stock, adding one whole 32-ounce container and an additional 16 ounces from another container.

Turn up the heat to bring the mixture to a simmer, then add the 1/2 teaspoon of kosher salt and 1/2 teaspoon of Italian seasoning.

Add the 1 1/2 pounds of diced potatoes to the simmering broth and let it come to a boil for about 5 to 10 minutes until the potatoes start to soften.

Once the potatoes are soft, add in the 4 cups of chopped kale and mix it into the broth.

Cover the pot and increase the heat to achieve a rapid boil to finish cooking the potatoes and marry the flavors together.

Check the texture of the potatoes; they should be fork-tender.

Reduce the heat to low and use a masher to mash some of the potatoes in the soup to create a creamy texture, but do not mash them all.

Turn off the heat and slowly stir in the 1/2 cup of whipping cream, mixing until the soup is creamy and well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens