Dinner · 40 min · italian

Copycat Zuppa Toscana (Olive Garden’s style)

Dinner decisions, handled: Copycat Zuppa Toscana (Olive Garden’s style) pairs italian turkey sausage with russet potatoes for a 40-minute Italian dinner. It is weeknight cooking that still hits your targets — 20 grams of protein per serving. It scales cleanly if you are cooking for more than one.

Ingredients

• 1 lb Italian turkey sausage
• 1.5 lb Russet potatoes
• 4 cups Kale
• 6 cups Chicken broth
• 1 cup Half-and-half
• 1 Onion
• 3 cloves Garlic
• 1/2 tsp Red pepper flakes
• 1 Parmesan rind

Steps

1. Brown the sausage in rough chunks, leaving them big — small crumbles disappear into the broth.
2. Add onion and garlic; when they go soft and sweet, pour in the broth and drop in the parmesan rind for backbone.
3. Simmer the potato slices until just tender, about 12 minutes; they should hold their shape, not melt.
4. Stir in the kale and let it wilt bright green, about 3 minutes — add it late so it stays vibrant.
5. Swirl in the half-and-half off a rolling boil; boiling cream can split and grain the broth.
6. Fish out the rind, season boldly with salt and red pepper flakes, and ladle into warm bowls.
7. It thickens overnight in the fridge; loosen leftovers with a splash of broth when reheating.

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