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Zuppa Toscana Soup

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This Zuppa Toscana Soup is a hearty, comforting Italian-inspired recipe made with sausage, potatoes, kale, and a creamy broth. Perfect for cold nights, this homemade version of the classic Olive Garden favorite is easy to make and packed with flavor.

Ingredients

  • 1 lb Italian sausage (mild or spicy)
  • 1 tbsp olive oil (if needed)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups russet potatoes, sliced thin (about 4 medium potatoes)
  • 6 cups chicken broth
  • 1 tsp crushed red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 cup heavy cream
  • 3 cups chopped kale
  • Grated Parmesan cheese for garnish (optional)

Instructions

  • In a large pot or Dutch oven, brown the Italian sausage over medium heat. Break it up with a spoon as it cooks. Remove and set aside.
  • If there is not enough fat left in the pot, add olive oil. Sauté the diced onion until soft and translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds.
  • Add sliced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until potatoes are tender.
  • Return the cooked sausage to the pot. Season with red pepper flakes, salt, and black pepper.
  • Stir in the heavy cream and chopped kale. Simmer for another 5 minutes until kale is wilted and soup is creamy.
  • Serve hot, topped with grated Parmesan cheese if desired.

Notes

  • For a dairy-free version, substitute coconut milk for the heavy cream.
  • Use turkey sausage for a lighter option.
  • This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months.
  • Adjust red pepper flakes based on spice preference.

Find it online: https://yumfamilyrecipes.com/zuppa-toscana-soup/