Here’s a classic Zuppa Toscana 🍲 — creamy, hearty, and full of flavor, inspired by Olive Garden’s famous soup.
Zuppa Toscana (Tuscan Soup)
Servings: 4–6
Time: ~30–35 minutes
Ingredients
- 1 lb (450 g) Italian sausage (spicy or mild), casings removed
- 4–5 medium potatoes, thinly sliced or diced
- 1 medium onion, chopped
- 3–4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups kale or spinach, chopped
- 1 cup heavy cream (or half-and-half for lighter version)
- Salt & pepper to taste
- Optional: red pepper flakes for extra heat
Instructions
- Cook sausage:
In a large pot, brown the sausage over medium heat. Remove excess fat if needed. - Cook aromatics:
Add onions and garlic to the pot. Sauté 2–3 minutes until fragrant. - Add potatoes & broth:
Pour in chicken broth and add potatoes. Bring to a boil, then reduce heat and simmer 10–15 minutes until potatoes are tender. - Add kale & cream:
Stir in chopped kale and heavy cream. Simmer 5 minutes until kale is wilted and soup is creamy. - Season:
Taste and add salt, pepper, or red pepper flakes as desired. - Serve:
Ladle hot into bowls. Optionally top with extra cheese or a drizzle of olive oil.
Tips & Variations
- Swap kale for spinach or chard if you prefer.
- Use smoked sausage for a smokier flavor.
- For thicker soup, mash some of the potatoes against the side of the pot.
If you want, I can give you a one-pot Zuppa Toscana shortcut version that’s ready in 20 minutes and just as creamy.
Do you want me to do that?
