Olive Garden Zuppa Toscana Soup

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Step 1

Heat a large pot or Dutch oven over medium-high heat. Add the spicy Italian ground sausage and cook for 5-6 minutes, breaking it apart with a spoon as it cooks to render the fat and develop deep flavor. The fat from the sausage will become your cooking base, so don't drain it completely—you want that rendered fat for richness. While the sausage cooks, prepare all your ingredients: dice the onion into 1/4-inch pieces, cut potatoes into 1/2-inch cubes, mince the garlic, remove kale stems and roughly chop the leaves, and measure out your broth, water, cream, and butter. Transfer the cooked sausage to a plate and set aside.

Step 2

With the sausage fat still in the pot, add the butter and diced onion to the remaining fat. Cook over medium heat for 3-4 minutes, stirring occasionally, until the onions become translucent and softened—this builds a sweet, savory foundation for the soup. Add the minced garlic and cook for exactly 1 minute, stirring constantly, just until fragrant. This timing prevents the garlic from browning and becoming bitter, which would compromise the delicate flavor profile of the soup.

Step 3

Pour in the chicken broth and water, then add the diced potatoes, salt, and black pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and simmer for 10-12 minutes until the potatoes are completely tender and easily pierced with a fork. I like to taste a potato cube to check for doneness rather than guessing by time—this ensures you don't end up with undercooked, waxy potatoes in the finished soup. The potatoes will break down slightly as they cook, which helps thicken the broth naturally.

Step 4

Once the potatoes are tender, stir in the chopped kale and the heavy cream, mixing well to incorporate both evenly throughout the soup. The kale will wilt slightly in the hot broth after about 2 minutes, but it will retain its vibrant color and nutritional value. Return the browned sausage from Step 1 to the pot and stir gently to distribute it throughout. Reduce the heat to low and simmer for 2-3 minutes to allow the flavors to meld together.

Step 5

Give the soup a taste and adjust the seasoning with additional salt and black pepper as needed—remember that Parmesan cheese added at the end will add saltiness, so season conservatively. I find that adding a crack of fresh black pepper just before serving brings out the richness of the cream without overpowering the delicate balance of flavors. Ladle the soup into bowls and top with bacon bits for optional crunch and smokiness, followed by a generous handful of grated Parmesan cheese.