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Zuppa Toscana Soup

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Zuppa Toscana Soup is a creamy, hearty Italian-American dish featuring spicy sausage, tender potatoes, and kale in a savory broth—an Olive Garden favorite made easily at home.

Ingredients

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  • 1 pound spicy Italian ground sausage
  • 4 tablespoons unsalted butter
  • ½ white onion, diced
  • 1 tablespoon minced garlic
  • 6 cups chicken broth
  • 2 cups water
  • 4–5 yellow potatoes, cut into 1-inch pieces
  • 3 teaspoons salt (or to taste)
  • 1 teaspoon black pepper
  • 2 cups heavy cream
  • 4 cups chopped kale
  • Optional: chopped bacon or bacon bits and grated parmesan cheese for topping

Instructions

  1. In a large pot, sauté the sausage over medium heat for 5–6 minutes until browned. Remove with a slotted spoon and set aside.
  2. In the same pot, melt butter and cook diced onions until translucent. Add minced garlic and sauté for 1 minute.
  3. Pour in chicken broth, water, potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender.
  4. Stir in chopped kale and heavy cream. Return cooked sausage to the pot and stir well.
  5. Adjust seasoning as needed. Serve hot with optional bacon and grated parmesan on top.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or coconut milk.
  • Use plant-based sausage for a vegetarian or vegan option.
  • Spinach can be used instead of kale for a milder taste.
  • Soup can be frozen up to 2–3 weeks, but dairy should be added after reheating.
  • To avoid curdling, never boil the soup after adding cream.

Nutrition

Find it online: https://recipeeasily.com/zuppa-toscana-soup-recipe/