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Creamy Olive Garden Zuppa Toscana Soup with sausage, potatoes, and kale.

Zuppa Toscana

A comforting and creamy Tuscan soup packed with savory sausage, tender potatoes, and fresh kale.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Italian sausage (hot or mild) Use hot sausage for extra warmth or mild for a gentler flavor.
  • 4 cups chicken broth Low-sodium broth is recommended for more control over seasoning.
  • 3 large potatoes (Russet or Yukon gold) Slice thin for quicker cooking.
  • 1 medium onion Sautéed for savory base.
  • 2 cloves garlic Builds flavor.
  • 1 cup heavy cream Or half-and-half for a lighter option.
  • 2 cups kale Curly or lacinato, torn into pieces.
  • 1 tsp red pepper flakes Optional, for added heat.
  • to taste salt and pepper Season as you go.

Method
 

Preparation
  1. Brown the sausage in a heavy pot until crispy at the edges, then scoop into a bowl and leave some fat in the pot.
  2. Add the onion with a pinch of salt and cook until translucent, then stir in the garlic and cook for an additional minute.
Cooking
  1. Pour in the chicken broth and scrape up the bits from the bottom of the pot.
  2. Add sliced potatoes and simmer gently until fork-tender.
  3. Return the sausage to the pot, lower the heat, and stir in the cream.
  4. Bring to a gentle bubble, then add the kale, cooking until just tender.
  5. Taste and adjust the salt, pepper, and heat as needed.

Notes

To lighten the soup, use turkey sausage or a splash of milk instead of cream. Hold the kale and cream when storing leftovers for the best texture when reheating.