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Zuppa Toscana Recipe

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This Easy Olive Garden Zuppa Toscana Soup is a creamy, hearty dish that combines spicy Italian sausage, tender potatoes, fresh kale, and a rich broth for the ultimate comfort food experience. Whether you’re serving it for a family dinner or impressing guests, this soup is sure to be a hit!

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

Ingredients

1 pound spicy Italian ground sausage (or mild for a kid-friendly option)

4 tablespoons butter

½ white onion, diced

1 tablespoon minced garlic

6 cups chicken broth

2 cups water

4–5 yellow potatoes, cut into 1-inch pieces

3 teaspoons salt (or to taste)

1 teaspoon black pepper

2 cups heavy cream

4 cups chopped kale

Optional: chopped bacon or bacon bits and grated parmesan cheese for topping

Instructions

  • Brown the Sausage:
    In a large pot, sauté the ground sausage over medium heat for 5-6 minutes, until browned. Use a slotted spoon to transfer the sausage to a plate and set aside.

  • Sauté the Onions and Garlic:
    In the same pot, melt the butter. Add the diced onions and sauté until translucent (about 3-4 minutes). Add minced garlic and cook for another minute until fragrant.

  • Cook the Potatoes:
    Add the chicken broth, water, cut potatoes, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10-12 minutes.

  • Add Kale and Cream:
    Stir in the chopped kale and heavy cream. Add the sausage back into the pot, mixing everything together. Taste and adjust seasoning with more salt or pepper if desired.

  • Serve and Garnish:
    Ladle the soup into bowls and top with optional garnishes like chopped bacon or grated parmesan cheese.

Notes

  • Sausage: If you can’t find spicy Italian sausage, use mild sausage or ground turkey/chicken for a lighter version. Add red pepper flakes or Italian seasoning for extra spice.

  • Potatoes: You can use Russet or red potatoes if you prefer.

  • Kale: If you’re not a fan of kale, spinach or Swiss chard can be substituted.

  • Cream Substitute: For a lighter version, swap out the heavy cream for half-and-half or whole milk. For dairy-free options, try coconut milk.

Find it online: https://cheftinaskitchen.com/zuppa-toscana-recipe/