Creamy Zuppa Toscana Olive Garden 

A rich and comforting Italian soup made with sausage, potatoes, and kale in a creamy broth — just like the restaurant favorite, but better at home!

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📸 [Insert photo of a steaming bowl of Zuppa Toscana with rustic bread]

🕒 Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

🍽️ Servings: 6 | 👩‍🍳 Difficulty: Easy

🥄 Comfort Food / One Pot / Family-Friendly

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📋 Ingredients:

• 1 lb Italian sausage (mild or spicy)

• 4–5 medium russet potatoes, thinly sliced

• 1 tbsp olive oil

• 1 small onion, chopped

• 3 garlic cloves, minced

• 4 cups chicken broth

• 1 cup water

• 2 cups chopped kale (or spinach)

• 1 cup heavy cream

• Salt and black pepper to taste

• Red pepper flakes (optional, for heat)

• Cooked bacon crumbles (optional, for garnish)

• Grated Parmesan (optional)

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👨‍🍳 Instructions:

1. Brown the sausage:
   
   In a large soup pot, heat olive oil and cook sausage over medium heat until browned. Remove and set aside.

2. Sauté aromatics:
   
   In the same pot, sauté chopped onion until translucent (about 5 minutes). Add garlic and cook for 1 minute more.

3. Add broth and potatoes:
   
   Pour in chicken broth and water. Add sliced potatoes. Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are fork-tender.

4. Add kale & sausage:
   
   Stir in chopped kale and cooked sausage. Simmer for 5 more minutes.

5. Finish with cream:
   
   Reduce heat to low. Stir in heavy cream. Simmer gently for 3–5 minutes. Add salt, pepper, and red pepper flakes to taste.

6. Serve:
   
   Ladle into bowls. Top with bacon crumbles and Parmesan if desired. Serve with warm crusty bread.

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