Description
This Easy Olive Garden Zuppa Toscana Soup is a hearty, creamy potato soup loaded with spicy Italian sausage, kale, and tender potatoes. A comforting, homemade soup recipe perfect for cozy nights and busy weeknights.
Ingredients
Scale
- 1 pound Italian sausage (hot or mild)
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 3 cups water
- 4–5 medium russet potatoes, thinly sliced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 bunch kale, stems removed and chopped
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons bacon bits or 4 slices cooked bacon, crumbled (optional)
- 1/4 cup grated Parmesan cheese for serving
Instructions
- Heat a large Dutch oven or soup pot over medium heat. Add sausage and cook until browned, breaking it apart with a wooden spoon (5-7 minutes).
- Add diced onion and sauté until translucent (3-4 minutes). Stir in garlic and cook for 30 seconds.
- Pour in chicken broth and water, scraping up browned bits from the bottom of the pot.
- Add potatoes and red pepper flakes. Bring to a boil, reduce heat, and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in chopped kale and cook for 3-5 minutes until wilted.
- Reduce heat to low and stir in heavy cream. Let soup heat through for 1-2 minutes without boiling.
- Season with salt and pepper. Stir in bacon if using, or reserve for garnish.
- Serve hot with a sprinkle of Parmesan cheese.
Notes
For a lighter version, use turkey sausage and half-and-half. Spinach can be used instead of kale. Rest the soup for 10 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 3g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 55mg