Zuppa Toscana

5 from 18 votes

Get a taste of Olive Garden right at home with this copycat recipe for Zuppa Toscana Soup. This potato sausage kale soup recipe is ready in under 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: Italian

Keyword: 30 minute meals, restaurant copycat recipe, tuscan soup, zuppa toscana soup, stovetop, gluten-free

Servings: servings

Calories: 300kcal

Author: Renae Gerhardstein

Equipment

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.

Notes

For the creamiest potato sausage kale soup, use heavy cream. Although half and half work here, it won't be quite as rich. In case you didn't know, half and half is a mixture of milk and cream.
This is a freezer-friendly recipe. So if you don't plan to eat the whole batch of soup, simply let it cool down and then freeze. I generally freeze my Toscana in a freezer friendly bag.

Recipe Variations:

To make this vegan Zuppa Toscana soup, simply leave out the sausage. But, I would add some extra vegetables like carrots, celery, and zucchini.
Make this low carb by leaving out the potatoes and adding more kale or other greens.
Use coconut milk instead of heavy cream for dairy-free soup.
For a gluten-free version, use a gluten-free chicken broth.

Storing Instructions:

This hearty Olive Garden kale soup will keep in the fridge for up to 3 days or can be frozen for 2 months. I like to portion it into single-serve containers for easy lunches or quick dinners.
When you are ready to reheat, simply place the desired amount into a pot on the stove over medium heat. You may need to add a little water to thin it out since it will thicken as it cools.
If you have frozen kale soup, place it in the fridge overnight to thaw. Then follow the above directions for reheating.

Nutrition