Olive Garden Zuppa Toscana Recipe

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Looking for an easy Olive Garden Zuppa Toscana recipe? Learn how to make Olive Garden Zuppa Toscana using healthy ingredients.


Submitted by adpwil

Makes 10 servings



Olive Garden Zuppa Toscana

Recipe Ingredients for Olive Garden Zuppa Toscana

1 tablespoon olive oil
1 pound Italian sausage
1 cup chopped onion
2 cloves garlic, peeled and chopped
1/2 teaspoon crushed red pepper flakes
2 1/2 cups water
28 2/5 ounces chicken broth
2 russet potatoes, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups kale or spinach, washed, stemmed and chopped
1/2 cup whipping cream

Recipe Directions for Olive Garden Zuppa Toscana

  1. Place oil in a large stock pot over medium-high heat. Add sausage and cook until uniformly gray, about 7 minutes, breaking up any large chunks with the back of a spoon.

  2. Remove sausage from pot and reserve. Add onions, garlic and red pepper flakes to the pot and cook for 6 minutes. Add water, broth, potatoes, salt and pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Add the kale and the reserved sausage and continue to simmer until the potatoes are tender, about 20-30 minutes.

  3. Remove from heat and stir in cream. Serve immediately.

Categories

Potatoes, Soup, Italian, Slow Cook

Nutrition Facts
Serving Size 261.4g
Amount Per Serving
Calories
239
Calories from Fat
149
% Daily Value*
Total Fat
16.6g
26%
Saturated Fat
5.6g
28%
Trans Fat
0.1g
Cholesterol
45mg
15%
Sodium
840mg
35%
Potassium
464mg
13%
Total Carbohydrates
9.9g
3%
Dietary Fiber
1.5g
6%
Sugars
1.0g
Protein
11.8g
Vitamin A 44% Vitamin C 43%
Calcium 4% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in sugar
  • High in vitamin A
  • High in vitamin C
  •   Bad points
  • High in saturated fat
  • High in sodium
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