Soup from Olive Garden called Zuppa Toscana.

1. Cook the Sausage

1. Heat a large pot over medium heat. Add the sausage and cook until browned, breaking it into small pieces as it cooks.
2. Sprinkle the crushed red pepper flakes over the sausage and mix well.
3. Remove the sausage from the pot and set aside, leaving the juices in the pot.

2. Sauté the Vegetables

1. Add the chopped onion to the pot and sauté for 5 minutes, or until softened.
2. Stir in the minced garlic and cook for 1 additional minute, until fragrant.

3. Add Broth and Potatoes

1. Pour in the chicken broth and add the sliced potatoes.
2. Bring the mixture to a boil, then reduce the heat to low.
3. Simmer for 10–15 minutes, or until the potatoes are tender.

4. Add Sausage and Kale

1. Return the cooked sausage to the pot.
2. Stir in the chopped kale and cook for 5 minutes, or until the kale is wilted and tender.

5. Finish with Cream

1. Stir in the heavy cream and season the soup with salt and pepper to taste.
2. Heat gently for a couple of minutes to combine the flavors.

6. Serve and Enjoy

• Ladle the soup into bowls and serve hot with a side of crusty bread or garlic toast for dipping.

Time Required

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutritional Information

• Calories: 400 per serving
• Servings: 6 portions

Tips for Success

• For a spicier soup, increase the amount of red pepper flakes.
• Substitute spinach for kale if you prefer a milder green.
• Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently to preserve the creaminess.