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Zuppa Toscana

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A creamy, hearty Italian soup with sausage, potatoes, and kale, inspired by the Olive Garden classic.

Ingredients

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  • 1 pound Italian sausage (mild or hot)
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 4 cups water
  • 4 large russet potatoes, peeled and sliced into 1/4-inch rounds
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 bunch kale, stems removed and leaves chopped
  • 1 cup heavy cream

Instructions

  1. In a large pot or Dutch oven, brown the Italian sausage over medium heat, breaking it into crumbles as it cooks. Drain excess fat.
  2. Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 5 minutes.
  3. Pour in the chicken broth and water. Add the sliced potatoes, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15–20 minutes.
  4. Stir in the chopped kale and cook until wilted, about 5 minutes.
  5. Reduce heat to low and stir in the heavy cream. Heat through, but do not boil. Adjust seasoning to taste.
  6. Serve hot, garnished with grated Parmesan cheese if desired.

Notes

For a lighter version, substitute half-and-half or whole milk for the heavy cream. This soup tastes even better the next day as the flavors meld. If you prefer a thicker soup, mash a few of the potato slices before adding the kale.

Nutrition

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

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