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Zuppa Toscana Soup

A heartwarming bowl of Easy Olive Garden Zuppa Toscana Soup, perfect for cozy dinners, combining simple ingredients into a comforting dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 pound spicy Italian ground sausage or mild for a kid-friendly option
  • 4 tablespoons butter use unsalted to control the salt
  • 1/2 unit white onion, diced
  • 1 tablespoon minced garlic fresh gives it that extra flavor boost
  • 6 cups chicken broth
  • 2 cups water
  • 4-5 unit yellow potatoes, cut into 1-inch pieces
  • 3 teaspoons salt or to taste
  • 1 teaspoon black pepper
  • 2 cups heavy cream
  • 4 cups chopped kale
  • Chopped bacon or bacon bits optional, but who doesn’t love bacon?
  • Grated Parmesan cheese for topping optional, and highly recommended

Method
 

Preparation
  1. In a large pot, heat over medium-high. Sauté the spicy Italian sausage for 5–6 minutes until it’s beautifully browned.
  2. Use a slotted spoon to transfer the sausage to a plate and set it aside.
Cooking
  1. In the same pot, melt 4 tablespoons of butter, then add the diced onions. Sauté until they turn translucent, about 3-4 minutes.
  2. Add the minced garlic and stir for just another minute.
  3. Pour in the chicken broth and water, then add the cut yellow potatoes, salt, and black pepper. Bring to a gentle boil.
  4. Let the mixture bubble until the potatoes are tender.
  5. Stir in the chopped kale and heavy cream, then add the sausage back to the pot. Adjust seasoning to taste.
Serving
  1. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and crispy bacon if desired.

Notes

You can chop your veggies ahead of time for faster cooking. If the soup is too thick, add more broth or water. For a fresh twist, add red pepper flakes or a squeeze of lemon before serving.