When we set out to do a copycat version, we knew the main ingredients from eating it ourselves: kale, sausage, potatoes, bacon. Nailing down the broth was trickier, but I went with a blend of chicken broth, water, and heavy cream. Garlic and onion helped give it flavor, but there’s nothing complicated about this soup. The key is to let it simmer low and slow for a while to let the potatoes break down and help make the broth nice and starchy. See for yourself how our stacks up against the favorite.
Zuppa Toscana Soup- Olive Garden CopyCat
1 lb . Hot Italian sausage (, casings removed)
3 cloves garlic (, minced)
1 large onion (, chopped)
Freshly ground black pepper
6 c . low-sodium chicken broth
4 large russet potatoes (, diced)
1 bunch curly kale (, leaves stripped and chopped)
3/4 c . heavy cream
1/4 freshly grated Parmesan (, for serving)
In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Drain fat.
Add garlic and onion and let cook until golden, 5 minutes more. Season with salt and pepper. Add chicken broth and potatoes and enough water to cover the potatoes and cook until potatoes are tender, 20 to 25 minutes.
Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream.