Description
A creamy, flavorful Zuppa Toscana soup made with Italian sausage, potatoes, and kale in a rich, garlic-infused broth. A hearty and comforting one-pot meal perfect for any occasion.
Ingredients
Scale
- 1 lb Italian sausage (mild or spicy)
- 4 cups chicken broth
- 3 large russet potatoes, sliced into thin rounds
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 4 cups kale, chopped
- 4 slices bacon, cooked and crumbled
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese (optional, for garnish)
Instructions
- Cook the Sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage, breaking it up, and cook until browned. Remove and set aside.
- Sauté the Aromatics: In the same pot, cook the onion until softened (3-4 minutes). Add garlic and red pepper flakes, stirring for 30 seconds.
- Add the Broth and Potatoes: Pour in chicken broth and add potatoes. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
- Stir in the Kale and Cream: Return sausage to the pot, add kale, and stir in heavy cream. Simmer for 5 minutes.
- Serve and Enjoy: Season with salt and black pepper. Garnish with crumbled bacon and Parmesan cheese if desired.
Notes
- Turkey or Chicken Sausage for a leaner option.
- Spinach Instead of Kale for a milder flavor.
- Dairy-Free: Use coconut milk or cashew cream.
- Vegetarian: Swap sausage for plant-based crumbles and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Zuppa Toscana, Italian sausage soup, creamy potato soup, Olive Garden copycat, one-pot soup