Description
Zuppa Toscana is a creamy, hearty Italian-inspired soup featuring spicy Italian sausage, tender potatoes, and kale in a flavorful broth. This Olive Garden copycat is perfect for cozy nights and comes together quickly in one pot.
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 cups russet potatoes, thinly sliced (about 3–4 medium potatoes)
- 2 cups kale, chopped (stems removed)
- 1 cup heavy cream
- Salt, to taste
- Black pepper, to taste
- Crushed red pepper flakes, optional
Instructions
- In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Add diced onion and sauté until soft and translucent, about 5 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and bring to a boil. Add sliced potatoes, reduce heat, and simmer for 15–20 minutes until potatoes are tender.
- Stir in chopped kale and cook for another 5 minutes until softened.
- Reduce heat and stir in heavy cream. Season with salt, black pepper, and optional red pepper flakes.
- Stir well and serve the soup hot.
Notes
- Use mild sausage and skip red pepper flakes for a less spicy version.
- Spinach can be substituted for kale.
- Half-and-half can be used for a lighter soup.
- For a vegetarian version, use plant-based sausage and vegetable broth.
- Freeze the soup before adding cream for better texture when reheated.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 3g
- Sodium: 980mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 65mg
