Description
This Easy Olive Garden Zuppa Toscana Soup is a hearty, comforting Italian-inspired dish combining flavorful spicy Italian sausage, tender potatoes, nutritious kale, and creamy broth. Perfect for a cozy meal, this recipe brings restaurant-quality taste to your home kitchen in just 40 minutes.
Ingredients
Scale
Sausage and Vegetables
- 1 pound spicy Italian ground sausage (use mild for kid-friendly)
- ½ white onion, diced
- 1 tablespoon minced garlic
- 4-5 yellow potatoes, cut into 1-inch pieces
- 4 cups chopped kale
Liquids and Seasonings
- 4 tablespoons butter
- 6 cups chicken broth
- 2 cups water
- 3 teaspoons salt (or to taste)
- 1 teaspoon black pepper
- 2 cups heavy cream
Toppings (Optional)
- Chopped bacon or bacon bits
- Grated parmesan cheese
Instructions
- Brown the Sausage: In a large pot over medium heat, sauté the spicy Italian ground sausage for 5-6 minutes until fully browned. Use a slotted spoon to transfer the cooked sausage to a plate and set aside, leaving the rendered fat in the pot.
- Sauté Onions and Garlic: Add butter to the same pot. Once melted, sauté the diced white onion until translucent, about 3-4 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Cook Potatoes in Broth: Pour in the chicken broth and water. Add the cut yellow potatoes, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, approximately 15 minutes.
- Add Kale, Cream, and Sausage: Stir in the chopped kale and heavy cream into the pot. Return the browned sausage to the soup. Let everything heat through gently for 2-3 minutes. Taste and adjust seasoning with additional salt and pepper if desired.
- Serve: Ladle the soup into bowls and garnish with optional chopped bacon or bacon bits and grated parmesan cheese for added flavor and texture. Serve hot and enjoy your comforting Zuppa Toscana soup!
Notes
- Use mild Italian sausage if cooking for children or sensitive palates.
- For a lower-fat version, substitute half-and-half or whole milk for heavy cream, but the soup will be less rich.
- Leaving the potatoes in larger chunks ensures they maintain texture in the soup.
- Kale can be substituted with spinach, but add it towards the end as it cooks faster.
- If you prefer a thicker soup, mash some of the cooked potatoes before adding sausage back in.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop.
