Copycat Our take on the Olive Garden Zuppa Toscana
Copycat Olive Garden Zuppa Toscana
Crumbled Italian sausage, tender little potato cubes and kale in a creamy, peppery broth with a hint of chilli. Our quick take on Zuppa Toscana.
- Prep
- 4 min
- Cook
- 16 min
- Serves
- 4
- Per serve
- 470 kcal
Ingredients
Method
Boil the kettle and dissolve the stock cubes in the boiling water. Dice the onion and crush the garlic.
Heat the oil in a large saucepan over medium-high heat. Squeeze the sausage meat out of the casings into the pan and cook, breaking it into small crumbs with a wooden spoon, until browned. Dice the potatoes while it cooks.
Add the onion and garlic and cook, stirring, until the onion softens.
Add the potatoes, chilli flakes and hot stock. Bring back to the boil, then simmer briskly until the potato is tender when pierced with a knife.
Stir in the kale and cream and simmer until the kale is wilted and bright green.
Season with salt and plenty of black pepper, and serve topped with parmesan.
Tips
- Cut the potatoes into small 1 cm cubes so they cook through in 8 minutes. Bigger chunks will need longer.
- The fennel and pepper in Italian sausage is what makes it taste like the original. If your sausages are plain, add 1/2 tsp crushed fennel seeds with the onion.
- Add a couple of rashers of chopped bacon with the sausage for the smoky version. Keeps in the fridge for 3 days.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
