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Zuppa Toscana Soup

A close-up of a bowl of Zuppa Toscana soup, featuring sausage, potatoes, and kale in a creamy broth.
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A creamy and hearty Italian sausage and potato soup with kale, inspired by the popular Olive Garden dish.

Ingredients

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  • 1 lb Italian sausage, casings removed
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 cups chicken broth
  • 2 cups water
  • 1 lb Yukon Gold potatoes, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 4 cups chopped kale, tough stems removed

Instructions

  1. In a large pot or Dutch oven, cook the Italian sausage over medium-high heat until browned. Break it up with a spoon. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in the minced garlic and red pepper flakes (if using) and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth and water. Add the sliced potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  5. Stir in the heavy cream and the cooked sausage. Heat through but do not boil.
  6. Add the chopped kale and cook for 5 minutes, or until wilted.
  7. Serve hot.

Notes

  • For a milder soup, use mild Italian sausage and omit the red pepper flakes.
  • You can substitute spinach for kale if preferred.
  • This soup is delicious served with crusty bread.

Nutrition

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