# Olive Garden Zuppa Toscana

This recipe makes a restaurant-quality, macro-friendly Olive Garden Zuppa Toscana soup that is high protein, low calorie, and affordable.

- Servings: 6 servings
- Total time: 20 min
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- 1.5 lbs Hot Italian Ground Sausage
- 1.5 lbs Russet Potatoes, sliced
- 4 cups Chicken Bone Broth
- 2 cups Fresh Kale, chopped
- 3 cups Fat Free Fairlife Milk
- 1 cup Water
- 6 Garlic Cloves, chopped
- 1 medium White Onion, chopped
- 1 cube Chicken Bouillon
- 2 Tbsp Corn Starch
- 0 Salt
- 0 Pepper

## Instructions

1. Add sausage to a large pot and brown it over medium heat, breaking it up in the process.
2. Remove the cooked sausage from the pot and set it aside.
3. Add diced onion and sauté for 1-2 minutes.
4. Add chopped garlic and cook for 30 seconds.
5. Add sliced potatoes, cooked sausage, chicken bouillon, bone broth, and water.
6. Give it a quick mix, bring to a boil, then cover, reduce heat, and simmer for 15-20 minutes until potatoes are cooked through.
7. While the soup is cooking, mix cornstarch with milk and set aside.
8. Once the soup is done, add kale and the slurry mixture.
9. Mix and let that cook uncovered for 2-3 minutes.
10. Give it a taste and add salt and pepper to preference.

## Equipment

- large pot
- wooden spoon
- whisk

## Source

- Original video: https://www.tiktok.com/@zachcoen/video/7474814126108413230?lang=en
- Recipe page: https://www.cliprecipe.com/recipe/337a8099-e385-40c7-85c4-2568cc8d471e
- Extracted: 2025-03-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt