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Zuppa Toscana
Enjoy Olive Garden at home with our Zuppa Toscana Soup recipe. This quick Tuscan soup has sausage, potatoes and kale -hearty and delicious!
Course
Soup
Cuisine
Italian
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
servings
Calories
300
kcal
Author
Renae
Equipment
6-quart soup pot
Ingredients
1
pound
Italian sausage
or turkey sausage
1
yellow onion
peeled and diced
2
garlic cloves
minced
2
cups
reduced sodium chicken broth
or stock
4
cups
water
1
cup
heavy cream
or Half-and-Half (heavy cream gives the richest flavor)
3
russet potatoes
scrubbed and cut into 2-inch diced pieces
2
cups
rough chopped kale
fresh or frozen
Instructions
Using a heavy stockpot or Dutch oven, brown the Italian sausage, breaking in into smaller pieces. Drain any visible fat.
Add onions and sauté until translucent, 3-5 minutes. Add garlic and sauté until fragrant, 1 minute.
Mix in broth, water, and potatoes. Bring to a boil and simmer for 15 minutes, and potatoes are softened.
Stir in cream, keeping your burner on its lowest setting to prevent burning. Add kale and serve.
Nutrition
Serving:
1
cup
|
Calories:
300
kcal
|
Carbohydrates:
21
g
|
Protein:
13
g
|
Fat:
19
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
74
mg
|
Sodium:
625
mg
|
Potassium:
493
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
2312
IU
|
Vitamin C:
22
mg
|
Calcium:
83
mg
|
Iron:
2
mg