Zuppa Toscana [Olive Garden Copycat]

5 from 3 reviews


  • 1 pound mild Italian sausage, casings removed
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 russet potatoes (no need to peel), cut in half, those halves cut in half long-ways, and sliced into thin pieces
  • 2 pinches red pepper flakes
  • 4 cups chicken stock
  • 4 cups 2% milk
  • 1 bunch kale (about 2 1/2 packed cups), fibrous stems removed, leaves cut into bite sized pieces


  1. Heat a large pot over high heat
  2. Remove sausage from its casings and add to the pot with a little olive oil. Season with salt and pepper
  3. Break up with a spoon and brown in the pot
  4. Meanwhile, dice your onion and garlic
  5. When the meat is partially browned, add the onion and garlic. Season with salt and pepper
  6. Stir together and let cook until the onions are translucent
  7. Add your potatoes and red pepper flakes – stir to combine
  8. Add your chicken stock and milk
  9. Bring to a boil and reduce to a simmer
  10. Simmer for 10 minutes, or until your potato slices are tender when pierced with a knife
  11. In the last few minutes, skim the fat off the top of the soup with a spoon (some fat will release from the sausage – but it doesn’t take long at all to skim it off!)
  12. When your ten minutes are up, add your kale to the soup, stir to combine, and bring back to a simmer
  13. Simmer for a few more minutes so the kale can cook and soften a bit
  14. Season to taste with salt and pepper
  15. Serve and top each bowl with Parmesan cheese!