This zuppa toscana soup recipe is easy and delicious with a nod to the Italian countryside. Great for a warm and hearty dinner or simple lunch any day of the week.
Many years ago, we visited Italy. We stayed near Florence and traveled around Tuscany a bit, then ended up in Rome. It was probably my favorite vacation of all time. In memory of that fantastic trip, I'm sharing a delicious, heart-warming soup recipe called Zuppa Toscana or Tuscan Soup.
This recipe tastes more like Olive Garden's Zuppa Toscana, as opposed to traditional Tuscan soup made with beans and bacon. However, we love the taste of the restaurant version, so that's how I make it.
More One-Pot Meal Soup Recipes: PA Dutch Chicken Pot Pie.....Cajun Shrimp Gumbo.....Pumpkin Chili
Making Zuppa Toscana
Step 1. Brown Italian sausage in a skillet. Remove the excess fat and set aside. (use sweet or hot)
Step 2. In a large soup pot or Dutch oven, saute onions, salt, black pepper, and red pepper flakes (if you enjoy a little heat) for a few minutes.
Step 3. Add peeled, chopped potatoes, water, and chicken broth. I used chicken bone broth for added protein, but you can use any kind of broth you like. Bring the pot to a boil, then reduce the heat and let it simmer until the potatoes start to soften and are easily pierced with a fork.
Step 4. Add the cooked sausage and kale into the pot and allow it to simmer a little longer.
Step 5. Add some half and half, milk, or cream to finish the dish. (You can also skip this step if you want to be extra healthy and cut down on the fat.) Let it simmer until it has warmed through.
Step 6. Serve in bowls with grated Parmesan cheese on the side.
This dish is very warm and hearty. I liked that the kale holds its shape and has a little chew to it even after cooking for a while. It's a tasty one-pot meal that I could enjoy anytime.
Zuppa Toscana Soup Recipe
Equipment
- Dutch Oven or Large Heavy Bottom Pot
- Skiller or Frying Pan
Ingredients
- 1 pound Sweet Italian Sausage
- 5 cups Kale, chopped
- 2 tablespoons Olive Oil
- 1.5 cups Onion, diced
- 2 cloves Garlic, grated or pressed
- 1.5 pounds Potatoes, peeled and chopped
- 2 cups Chicken Bone Broth
- 5 cups Water
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Red Pepper Flakes optional
- 1 cup Half and Half or Milk or Heavy Cream
Instructions
- In a large skillet, brown the Italian sausage through, and then set aside.
- In a large soup pot or Dutch oven, saute onions, salt, and black pepper in olive oil for about 3 minutes on medium-high heat.
- Add garlic and stir for about 1 minute.
- Add chicken bone broth, water, and potatoes. Bring to a boil, then reduce the heat and simmer for 10 minutes or until the potatoes are fork tender.
- Add the cooked sausage and kale to the pot and simmer for 5 minutes.
- Add half and half, milk, or cream, and stir and cook for a few more minutes.
- Serve once the soup is heated through.
Notes
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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