Description
Zuppa Toscana is a hearty Italian-inspired soup with spicy sausage, creamy potatoes, kale, and a savory broth—this Olive Garden copycat recipe is a comforting one-pot meal perfect for any night of the week.
Ingredients
1 pound ground Italian sausage (spicy recommended)
3 garlic cloves, minced
1 medium white onion, peeled and diced
1.5 pounds Yukon Gold potatoes, diced
5 to 6 cups chicken stock
2 to 3 cups chopped fresh kale
1 cup heavy whipping cream
Fine sea salt and freshly ground black pepper, to taste
1/2 cup cooked beef or turkey sausage, crumbled or finely chopped
Instructions
- In a large stockpot over medium-high heat, cook the Italian sausage until browned, breaking it into small pieces. Transfer to a plate, reserving 1 tablespoon of grease in the pot.
- Add diced onion to the pot and sauté for about 5 minutes. Add garlic and cook for another minute.
- Stir in potatoes, chicken stock, and cooked sausage. Bring to a simmer, then reduce heat to medium-low and simmer for 10 minutes, or until potatoes are tender.
- Add chopped kale and heavy cream. Simmer for another 5 minutes.
- Season with salt and pepper to taste. Serve warm, garnished with the cooked beef or turkey sausage.
Notes
Use mild sausage for a less spicy version.
Swap heavy cream with half-and-half for a lighter soup.
Make it vegetarian by using plant-based sausage and vegetable broth.
Freeze the soup without cream and kale; add them after reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3g
- Sodium: 860mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 65mg
