Description
Zuppa Toscana is a comforting Italian soup that blends rich, creamy broth with savory sausage, tender potatoes, and hearty kale. This delicious soup, made famous by its appearance at Olive Garden, is a perfect meal for colder days and is sure to warm you up with its bold flavors and creamy texture.
Ingredients
Scale
- 1 lb Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 4 medium potatoes, sliced (Yukon Gold or Russet)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 3 cups kale, chopped (stems removed)
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the sausage:
In a large pot, heat olive oil over medium heat. Add the sausage, breaking it up with a spoon as it cooks, until browned and cooked through (about 5-7 minutes). Remove excess grease if necessary. - Sauté aromatics:
Add the diced onion and garlic to the pot with the sausage. Cook for 3-5 minutes until the onion is softened and fragrant. - Add broth and potatoes:
Stir in the chicken broth, sliced potatoes, oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-12 minutes, or until the potatoes are tender. - Add kale and cream:
Stir in the chopped kale and cook for an additional 3-5 minutes until the kale is wilted. Add the heavy cream and stir to combine. Let the soup simmer for another 5 minutes. - Finish and serve:
Taste and adjust seasoning with additional salt and pepper, if necessary. Ladle the soup into bowls and garnish with grated Parmesan cheese if desired.
Notes
- For a lighter version, substitute half-and-half or a non-dairy milk for the heavy cream.
- If you prefer a spicier soup, use spicy Italian sausage or add a pinch of red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American