Description
This Zuppa Toscana soup is a creamy, comforting Italian-inspired soup made with Italian sausage, tender potatoes, kale, and a rich, garlicky broth—just like Olive Garden’s favorite.
Ingredients
Italian Sausage:
- 1 lb Italian sausage (mild or spicy)
Crunchy Beef:
- 4 slices beef, chopped
Onion and Garlic:
- 1 medium onion, diced
- 3 cloves garlic, minced
Broth and Potatoes:
- 4 cups chicken broth
- 3 cups potatoes, thinly sliced or diced (Yukon Gold or Russet)
Seasonings:
- 1 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
Kale and Cream:
- 3 cups chopped kale (or spinach)
- 1 cup heavy cream
Garnish:
- Freshly grated Parmesan, for serving
Instructions
- Cook Crunchy Beef: In a large pot, cook beef until crispy. Remove and set aside, leaving a little beef fat in the pot.
- Brown Italian Sausage: Add Italian sausage and cook until browned, breaking it into crumbles. Remove excess grease if needed.
- Sauté Onion and Garlic: Add onion and garlic; sauté until softened and fragrant.
- Add Broth and Potatoes: Pour in chicken broth and add potatoes. Season with salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are tender.
- Stir in Kale: Stir in chopped kale and cook for 2–3 minutes until wilted.
- Add Cream: Add heavy cream and stir to combine. Simmer for 2 more minutes.
- Garnish and Serve: Garnish with crispy beef and Parmesan cheese before serving.
Notes
- For a lighter version, use half-and-half or evaporated milk instead of cream.
- Kale can be swapped with baby spinach for a milder flavor.
- This soup pairs beautifully with crusty bread or breadsticks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Main Course
- Method: Sautéing / Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 3g
- Sodium: 1075mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 85mg
