Zuppa toscana or tuscan soup is a classic Italian soup containing kale, potatoes and Italian sausage. It is light and creamy with incredibly delicious flavors. This comforting soup comes together in one pot and is light enough to be served as an appetizer, but filling enough to be the main course. A versatile soup that I know you will love!
Let’s get it started…
Begin by gathering 16 ounces of ground Italian sausage (mild, sweet or hot), 2 large yukon gold potatoes, a small bunch of kale (10-12 ribs), a large yellow onion, 4 cloves of garlic, 4 tablespoons of butter, 1 tablespoon of onion powder, 2 teaspoons of garlic powder, 2 teaspoons of salt, 1 teaspoon of black pepper, 6 cups of chicken stock and 2 cups of heavy whipping cream.
Everything comes together in one pot, so be sure to start with something big enough. I use a 5 quart cast iron Dutch oven for this recipe, but any large pot will work.
Start by browning 16 ounces of ground Italian sausage in the pot. Break the sausage down into small pieces as it cooks and once it has browned, transfer it into a bowl and set aside for now.
Add 4 tablespoons of butter into the pot and once it has melted, add the diced yellow onion into the pot and cook on medium heat for 5-7 minutes. Once the onions have soften, add the garlic, garlic powder, onion powder, salt and pepper. Cook for 60 seconds, stirring constantly, before adding a cup of chicken stock into the pot. Scrape the bottom and sides of the pot and once all of the brown bits have been worked up into the soup, add the remaining 5 cups of chicken stock and a cup of water.
Bring the soup to a boil, add the diced potatoes and cook until tender.
Once the potatoes are tender, add the kale, the browned Italian sausage and 2 cups of heavy cream. Once the soup returns to a simmer, reduce the heat and simmer for 10 minutes.
Allow the soup to simmer until the kale has become tender and then taste the broth and add additional salt and pepper, if necessary.
This zuppa toscana is just lovely. The spices from the Italian sausage, the earthy kale and tender potatoes combine with the richness of the cream in a silky, comforting way. The broth in this soup is addictively delicious. So creamy, garlicky and fabulous…
I love finishing each bowl of zuppa with some freshly shredded parmesan, but then again, I love adding parmesan to most bowls of soup, so add some if you want. This soup is absolutely perfect as is.
If you are looking for a wonderful, delicious soup recipe to serve with a green salad for lunchtime, to take to a friend on the mend or to warm your bones on a cold evening then you have to try this zuppa toscana!
If you love Olive Garden’s zuppa, you will love how simple and delicious this homemade version is.
Buon appetito!
Zuppa Toscana
Ingredients
- 16 ounces of ground Italian sausage (mild, sweet or hot)
- 2 large yukon gold potatoes, cubed
- 10-12 ribs of kale, chopped
- 1 large yellow onion, diced
- 4 cloves of garlic, finely minced
- 4 tablespoons of butter
- 1 tablespoon of onion powder
- 2 teaspoons of garlic powder
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 6 cups of chicken stock
- 2 cups of heavy cream
- 1 cup of water
- fresh parmesan, finely shredded (optional garnish)
Instructions
- Brown 16oz of Italian sausage in a large pot or Dutch oven over medium heat
- Transfer browned Italian sausage into a bowl and set aside
- Add 4 tablespoons of butter and 1 diced yellow onion into the pot and cook for 5-7 minutes
- Add 4 cloves of minced garlic, 1 tablespoon of onion powder, 2 teaspoons of garlic powder, 2 teaspoons of salt and 1 teaspoon of black pepper into the pot and cook for 60 seconds, stirring constantly
- Add 1 cup of chicken stock into the pot and use a wooden spoon to scrape up any brown bits on the bottom or sides of the pot
- Add the remaining 5 cups of chicken stock and 1 cup of water and bring the soup to a boil
- Add the cubed potatoes into the soup and cook until tender (about 10 minutes)
- Once the potatoes are tender, add 2 cups of heavy cream, the browned Italian sausage and chopped kale into the soup and stir to combine
- Simmer for about 10 minutes
- Serve hot and garnish with finely shredded parmesan
