Creamy Zuppa Toscana Recipe

Creamy Zuppa Toscana soup recipe in bowl with spoon

Creamy Zuppa Toscana Recipe

Bites of Italian sausage, potatoes, and kale swim in a creamy, garlicky broth in this copycat Olive Garden recipe. Instead of dining out, make a big batch of Zuppa Toscana in one pot, in just 30 minutes!

Course Soup

Cuisine American, Italian

Keyword zuppa toscana

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 425kcal

Ingredients

1 pound ground spicy Italian sausage, use sweet Italian if you’re sensitive to spicy food
1 medium white onion, peeled and diced
4 garlic cloves, pressed or minced
½ teaspoon kosher salt
1 ½ tablespoons all-purpose flour
1 pound Yukon Gold potatoes, cut into 1-inch cubes
6 cups chicken broth
3 cups stemmed and chopped kale, I prefer lacinato
¾ cup heavy cream
½ teaspoon freshly ground black pepper
grated Parmesan cheese, for serving

Instructions

Brown the sausage. Cook 1 pound ground spicy Italian sausage in a stockpot or Dutch oven over medium heat. Cook, breaking into small chunks, about 5 minutes or until browned. Transfer to a bowl, reserving 2 tablespoons of rendered drippings or add enough canola oil to make 1 tablespoon.
Sauté the aromatic vegetables. Add 1 chopped onion, 4 pressed garlic cloves, and ½ teaspoon kosher salt to the pot and cook, stirring often, until the onion softens, about 3 minutes. Stir in 1 ½ tablespoons flour and cook for 1 minute, stirring well to coat the vegetables.
Simmer the potatoes in chicken broth. Add 1 pound cubed potatoes and 6 cups chicken broth. Bring to a boil then reduce to medium-low and simmer until the potatoes are fork-tender, about 10 minutes.
Stir in the final flavors. Stir in 6 cups kale, reserved sausage, ¾ cup cream, and ½ teaspoon freshly ground black pepper. Simmer the soup for 5 minutes oruntil the kale wilts. Adjust salt and pepper to taste and serve with grated Parmesan cheese.

Nutrition