Olive Garden Zuppa Toscana with a Twist

This delightful take on the classic Olive Garden Zuppa Toscana combines the traditional flavors of Italian sausage, kale, and potatoes with a hint of creativity through the addition of creamy coconut milk for a subtle sweetness and a touch of nutmeg for warmth. The result is a rich, hearty soup that is both comforting and satisfying, perfect for any season.

Ingredients:

• 1 lb Italian sausage (mild or spicy, based on preference)
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 4 medium potatoes, thinly sliced
• 2 cups kale, chopped
• 1 cup coconut milk
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and Italian sausage to the pot. Cook until the sausage is browned and cooked through, breaking it up into smaller pieces as it cooks.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Add the sliced potatoes and reduce heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
5. Stir in the chopped kale, coconut milk, crushed red pepper flakes, dried thyme, and ground nutmeg. Simmer for an additional 5-10 minutes until the kale is wilted and the soup is heated through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.