Zuppa Toscana - Olive Garden Copycat
A super quick, easy and flavor packed weeknight soup that can be made in under 45 minutes.
Ingredients
- 1 pound Italian Sausage / Mild Sausage
- 4 tablespoons butter
- 1/2 cup finely chopped onion
- 2 large cloves garlic minced
- 6 cups chicken broth
- 3-4 medium sized potatoes peeled and cut into small pieces
- 1 teaspoon Italian seasoning
- 3 teaspoons salt
- 1 teaspoon black pepper
- 2 cups heavy cream
- 3 cups chopped spinach / kale
- Freshly grated parmesan or pecorino romano cheese and crunchy bacon for garnish (optional)
Instructions
- Saute sausage in a cast iron pot until browned. Remove and set aside.
- In same pot, add butter and sauté onions on medium heat for 5 minutes or until translucent.
- Add the garlic and sauté one minute until fragrant
- Add chicken broth, potatoes and seasonings. Bring to a boil and cook until potatoes are tender but not overly soft. They will have additional time to cook.
- Lower the heat to medium-low.
- Cut spinach / kale into fine pieces. Stir into the soup along with heavy cream.
- Add the cooked sausage.
- Stir all together and cover. Allow a few minutes for the spinach to wilt.
- Taste and add extra seasonings if necessary.
- Garnish with cheese, extra pepper and crunchy bacon.