Zuppa Toscana
A hearty and creamy Italian-American soup loaded with spicy Italian sausage, tender potatoes, and fresh kale. This comforting one-pot meal, inspired by the Olive Garden classic, is perfect for a chilly evening.
For 6 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Brown the Sausage
- b.Set a large Dutch oven or heavy-bottomed pot over medium-high heat.
- c.Add the Italian sausage and cook for 6-8 minutes, using a spoon to break it into bite-sized crumbles.
- d.Once browned and cooked through, use a slotted spoon to transfer the sausage to a paper towel-lined plate. Leave about 1 tablespoon of rendered fat in the pot.
- 2
Step 2
- a.Sauté Aromatics
- b.Reduce the heat to medium. Add the chopped onion to the pot and sauté for 4-5 minutes, until softened and translucent.
- c.Stir in the minced garlic and red pepper flakes. Cook for 1 minute more, until fragrant.
- 3
Step 3
- a.Simmer Potatoes
- b.Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
- c.Add the sliced potatoes and bring the soup to a boil.
- d.Reduce the heat to a steady simmer, cover the pot, and cook for 12-15 minutes, or until the potatoes are easily pierced with a fork but not falling apart.
- 4
Step 4
- a.Combine and Finish
- b.Stir the cooked sausage back into the pot.
- c.Add the chopped kale and stir until it wilts, which should take about 2-3 minutes.
- d.Reduce the heat to low. Slowly pour in the heavy cream, stirring gently to combine.
- e.Heat through for another 2-3 minutes. Do not let the soup boil after adding the cream, as it can curdle.
- 5
Step 5
- a.Season and Serve
- b.Taste the soup and adjust seasoning with salt and black pepper as needed. The sausage and broth can be salty, so taste before adding more salt.
- c.Ladle the hot soup into bowls and garnish generously with grated Parmesan cheese before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, slice the potatoes about 1/4-inch thick so they cook evenly without turning to mush.
- 2Do not boil the soup after adding the heavy cream, as high heat can cause it to curdle. Gently warm it over low heat.
- 3If you don't have kale, you can substitute it with fresh spinach. Add the spinach at the very end as it wilts in under a minute.
- 4To make the soup even thicker, you can mash a few of the cooked potato slices against the side of the pot before adding the cream.
- 5This soup stores well in the refrigerator for up to 3 days. The flavors often taste even better the next day.
Adapt it for your goals.
Lighter Version
For a lower-fat option, substitute the spicy Italian sausage with turkey sausage and replace the heavy cream with half-and-half or evaporated milk.
VegetarianVegetarian
Omit the sausage and use vegetable broth. Add a can of cannellini beans or sautéed mushrooms for a hearty, plant-based alternative.
Different GreensDifferent Greens
Swap the kale for Swiss chard or spinach. If using spinach, add it in the last minute of cooking as it wilts very quickly.
Extra FlavorExtra Flavor
Add a few slices of cooked, crumbled bacon along with the sausage for an extra layer of smoky flavor.
Why this is on our healthy list.
Rich in Vitamin K
Kale is an excellent source of Vitamin K, which is crucial for blood clotting and bone health.
Provides Potassium
Potatoes are a good source of potassium, an essential mineral and electrolyte that helps regulate blood pressure and fluid balance.
Source of Protein
The Italian sausage provides a significant amount of protein, which is vital for building and repairing tissues and maintaining muscle mass.
Frequently asked questions
A typical 1.5-cup serving of this Zuppa Toscana contains approximately 450-550 calories, depending on the fat content of the sausage and cream used.