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Homemade Zuppa Toscana Soup


  • Total Time: 40 minutes
  • Yield: 6 servings 1x

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

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the Kale and Cream: Return sausage to the pot, add kale, and stir in heavy cream. Simmer for 5 minutes.
  5. 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

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