Description
A cozy, creamy Italian sausage soup loaded with tender potatoes, vibrant kale, and a rich broth. This homemade Zuppa Toscana comes together in under an hour and brings Olive Garden-inspired comfort straight to your table.
Ingredients
-
1 lb Italian sausage (mild or spicy)
-
4 medium potatoes, diced
-
1 large onion, diced
-
3 cloves garlic, minced
-
6 cups chicken broth
-
1 bunch kale (about 4 cups), chopped
-
1 cup heavy cream (or half-and-half)
-
1 tsp red pepper flakes (optional)
-
Salt and pepper to taste
-
Olive oil for sautéing
Instructions
-
Heat a drizzle of olive oil in a large pot over medium heat.
-
Add sausage and cook until browned, breaking it apart—about 5–7 minutes. Drain excess fat.
-
Stir in onion; cook 3–4 minutes until translucent. Add garlic and sauté for 1 minute.
-
Add diced potatoes and pour in chicken broth. Bring to a boil.
-
Reduce heat; simmer 15 minutes or until potatoes are fork-tender.
-
Stir in chopped kale and red pepper flakes; simmer 5 minutes.
-
Lower the heat, stir in heavy cream, and season with salt and pepper.
-
Warm through for 2 minutes. Serve hot with bread or salad.
Notes
Don’t overcook kale—it should stay bright green.
For a thicker soup, mash some potatoes in the pot.
Lighten it up by using half-and-half or milk.
Chop kale finely for picky eaters.
Leftovers keep in the fridge for up to 4 days or freeze (texture may change slightly).
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian