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Zuppa Toscana

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

DESCRIPTION

Bring Olive Garden home with this delicious Zuppa Toscana – a creamy soup with Italian sausage, potatoes, and kale!

Listen to me explain briefly about how to make this delicious soup, with some great tips along the way, by clicking the play button below:

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Ingredients

  • 1 Tbsp. olive oil
  • 2 lbs. mild Italian sausage, casings removed
  • 1 medium onion, chopped
  • 2 lbs. white potatoes (about 6 medium), in 1/2-inch cubes
  • 8 cups low-sodium chicken stock
  • 2 tsp. salt
  • 1 tsp. garlic powder
  • 1/4-1/2 tsp. crushed red pepper flakes (optional)
  • 8 cups (packed) torn curly kale, stems removed
  • 1/2 cup heavy whipping cream

Instructions

  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the sausage. Use a wooden spoon to break it apart as it cooks. Continue to cook, stirring occasionally and breaking it up more, cooked through, about 5-7 minutes. Use a spoon to drain off any excess fat or liquid.
  3. Add the onion. Stir and cook until softened, 3-4 minutes.
  4. Add the potatoes, stock, salt, garlic powder, and red pepper flakes (if using). Stir.
  5. Increase heat to high and bring to a boil, stirring occasionally.
  6. Reduce heat to a simmer and cook until potatoes are softened, 7-10 minutes.
  7. Stir in kale and simmer for a moment until it wilts.
  8. Remove from heat. Stir in cream. Taste and season with additional salt, if desired.