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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.
Brown the Sausage
Sauté Aromatics
Simmer Potatoes
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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.
This italian_american recipe takes 45 minutes to prepare and yields 6 servings. At 556.64 calories per serving with 19.77g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Combine and Finish
Season and Serve
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.
Omit the sausage and use vegetable broth. Add a can of cannellini beans or sautéed mushrooms for a hearty, plant-based alternative.
Swap the kale for Swiss chard or spinach. If using spinach, add it in the last minute of cooking as it wilts very quickly.
Add a few slices of cooked, crumbled bacon along with the sausage for an extra layer of smoky flavor.
Kale is an excellent source of Vitamin K, which is crucial for blood clotting and bone health.
Potatoes are a good source of potassium, an essential mineral and electrolyte that helps regulate blood pressure and fluid balance.
The Italian sausage provides a significant amount of protein, which is vital for building and repairing tissues and maintaining muscle mass.
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.
Zuppa Toscana is a rich and hearty soup, making it more of an indulgence than a health food. It is high in calories, fat, and sodium. However, it does provide nutrients from kale and potatoes. For a healthier version, consider using turkey sausage and half-and-half.
Yes, this soup is great for making ahead. The flavors meld and deepen overnight. Store it in an airtight container in the refrigerator for up to 3 days.
Store leftovers in an airtight container in the refrigerator. To reheat, gently warm the soup in a pot over medium-low heat, stirring occasionally until hot. Avoid boiling to prevent the cream from separating.
Yes. To make it dairy-free, replace the heavy cream with a full-fat, unsweetened coconut milk or a dairy-free cream alternative. Also, omit the Parmesan cheese garnish or use a vegan substitute.
This soup is a meal in itself, but it pairs wonderfully with crusty bread or breadsticks for dipping, and a simple side salad with a vinaigrette dressing.