ULTIMATE ZUPPA TOSCANA SOUP
This Zuppa Toscana Soup recipe creates a restaurant-quality bowl at home, even better than Olive Garden's version. Brimming with savory sausage, tender potatoes, and creamy broth, it's the ultimate comfort food made with love.
Equipment
- Large pot
- Dutch oven
- Spoon
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Ladle
Ingredients
- 1 pound Italian sausage sweet or spicy, or a mix
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth low sodium preferred
- 1 pound Yukon gold potatoes, scrubbed and thinly sliced about 1/4 inch thick
- ½ teaspoon red pepper flakes optional, for heat
- ½ teaspoon dried thyme
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 cup heavy cream
- 6 cups fresh kale, chopped about 1 large bunch
- Grated Parmesan cheese, for topping optional
- Crushed red pepper flakes, for topping optional
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon as it cooks. Drain off any excess grease.
- Add the chopped onion and minced garlic to the pot with the sausage. Cook until the onion is softened and translucent, about 5-7 minutes.
- Pour in the chicken broth, add the sliced potatoes, red pepper flakes (if using), thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Stir in the heavy cream and kale. Cook until the kale is wilted and tender, about 5 minutes. Be careful not to boil the soup after adding the cream.
- Ladle the Zuppa Toscana Soup into bowls and garnish with grated Parmesan cheese and crushed red pepper flakes, if desired. Serve immediately.
Notes
For a lighter soup, use half-and-half instead of heavy cream. For a dairy-free version, use full-fat coconut milk. To make it in a slow cooker, brown the sausage and sauté the vegetables, then add all ingredients except cream and kale to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in cream and kale during the last 30 minutes. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.