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Italian
Non-Vegetarian
Dinner
Easy
Hearty Zuppa Toscana
An Olive Garden copycat done right: creamy potato and sausage soup with curly kale in a rich parmesan broth. Soul-warming comfort in a bowl.
45 min total Base: 6 servings 420 cal total
Submitted by Mystery Chef AI
Ingredients
Adjust Servings6 servings
1Base: 6 servings48
Italian sausage (mild or spicy)
500 gRusset potatoes, sliced thin
4 mediumCurly kale, chopped
200 gChicken broth
1.5 litreHeavy cream
200 mlOnion
1 largeGarlic
5 clovesRed chili flakes
0.5 tspParmesan rind
1 pieceSalt and pepper
1 to tasteInstructions
1
Brown sausage, breaking into pieces. Drain excess fat.
2
Sauté diced onion in the same pot until soft. Add garlic and chili flakes.
3
Pour in broth and add parmesan rind. Bring to a boil.
4
Add sliced potatoes. Simmer 15-20 minutes until tender.
5
Remove parmesan rind. Stir in cream and kale.
6
Cook 5 more minutes until kale wilts. Adjust seasoning and serve.
💡 Chef's Tip
Use spicy Italian sausage for extra kick, or mix half mild and half spicy.
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