The Olive Garden's famous Zuppa Toscana is so easy to make from scratch at home with only a few ingredients! A creamy, gluten-free soup with Italian sausage, potatoes, and kale.
When cooked, add onions and saute until softened (about 3 minutes).
Add stock and potatoes; cook for approximately 20 minutes (or until potatoes are cooked)
Add milk, spinach, and pepper and heat until spinach wilts and soup is heated through, approximately 5 minutes.
Notes
This soup reheats well if you want to make it in advance, or enjoy it as leftovers. But I would not recommend freezing it, as it will affect the texture of the potatoes.
For a dairy free version, use a can of full-fat unsweetened coconut milk instead of half and half.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.