Description
This homemade Olive Garden Zuppa Toscana soup is creamy, hearty, and packed with flavors of spicy Italian sausage, tender potatoes, and kale. A comforting one-pot meal ready in just 40 minutes!
Ingredients
Scale
- 1 lb spicy Italian ground sausage
- 4 tbsp butter
- ½ white onion, diced
- 1 tbsp minced garlic
- 6 cups chicken broth
- 2 cups water
- 4–5 yellow potatoes, cut into 1-inch pieces
- 3 tsp salt (or to taste)
- 1 tsp black pepper
- 2 cups heavy cream
- 4 cups chopped kale
- Optional toppings: Bacon bits, grated Parmesan cheese
Instructions
- In a large pot, cook the Italian sausage over medium heat until browned. Remove and set aside.
- Melt butter in the pot, sauté onions until translucent, then add garlic and cook for 30 seconds.
- Add chicken broth, water, potatoes, salt, and pepper. Bring to a boil, then simmer until potatoes are fork-tender (15-20 minutes).
- Stir in the kale and cook for 2-3 minutes until slightly wilted.
- Pour in heavy cream, return the cooked sausage to the pot, and stir well. Adjust seasoning as needed.
- Serve hot with grated Parmesan and bacon bits if desired.
Notes
- Swap heavy cream for coconut milk for a dairy-free version.
- Use turkey sausage for a lighter alternative.
- For a thicker soup, mash some of the potatoes before adding the cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American