Zuppa Toscana
This copycat Olive Garden Zuppa Toscana is creamy, hearty, and packed with Italian sausage, tender potatoes, and kale. It’s an easy one-pot soup that actually feels like dinner and tastes just as good the next day.
Servings: 6
Calories: 545kcal
Equipment
Ingredients
- 1 pound Italian sausage mild or spicy, casing removed
- 1 tablespoon olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 4 medium potatoes peeled and cut into cubes (Yukon Gold or Russet)
- 4 cups chicken broth low sodium or no sodium added
- 2 cups water
- 1 cube chicken bouillon
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 cups kale chopped
- 1 cup heavy cream
- ½ teaspoon red pepper flakes optional
- Parmesan cheese grated
- fresh parsley chopped
Instructions
- In a large Dutch oven or soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks. Remove the sausage with a slotted spoon and set aside.
- In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the potatoes to the pot. Pour in 4 cups of chicken broth and 2 cups of water. Season with Italian seasoning, chicken bouillon, salt and pepper. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
- Stir in the chopped kale and cook for another 5 minutes until the kale is wilted and tender.
- Return the browned sausage to the pot. Stir in 1 cup of heavy cream and heat through. If using, add ½ teaspoon of red pepper flakes for a bit of heat. Taste for seasoning and adjust with salt and pepper as needed.
- Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped fresh parsley.
Video
Notes
- Mild or spicy Italian sausage both work here. Choose based on how much heat you like.
- Yukon Gold potatoes hold their shape best, but Russets are fine if that’s what you have.
- Add the cream at the end and don’t let the soup boil after. This keeps it smooth and creamy.
- For a thicker soup, mash a few of the potatoes in the pot before adding the cream.
- If you plan to freeze leftovers, leave out the cream and stir it in when reheating.
Nutrition
Serving: 1serving | Calories: 545kcal | Carbohydrates: 27g | Protein: 18g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 102mg | Sodium: 629mg | Potassium: 912mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1335IU | Vitamin C: 33mg | Calcium: 89mg | Iron: 2mg
