This Zuppa Toscana soup recipe is simply made with Italian sausage, potatoes, and kale. While the ingredient list is basic, it is packed with tons of flavor.
Made popular by the Zuppa Toscana served at Olive Garden, this soup has become an instant favorite with everyone who has tried it over the years.
Zuppa Toscana (Tuscan Soup)
I’ve made this Zuppa Toscana recipe many times over the past few years and last week I made it again for the first time this fall. That was all it took to remember just how much we loved it.
The flavors here are simple, but this soup is hearty, filling, and flavorful.
A while back, I shared a recipe for Avocado Salmon Burgers on Instagram. I made them for the kids and myself for lunch and decided to share a bit on Instagram stories.
Do you follow me there? If you check out my story highlights, you can still find the recipe, and get lots of other yummy ideas!
I asked you if they would like to see more savory everyday recipes that I feed my family, in addition to the sweet baked goods I typically share. The answer was a resounding yes.
As a result, I’ve been sharing more savory recipes over the past few months. Let me know if there’s anything you’d like to see a recipe for next!
Some more dinner recipes that we eat regularly and love are this Beef Barley Soup and Tomato Bacon Pasta.
This Greek Lemon Chicken Soup from a Spicy Perspective is another one that I’m looking forward to trying soon.
Throughout the fall and winter, I tend to make soups at least once a week because they are often filling, nutritious and simple, one-pot meals.
Add a batch of dinner rolls or a salad and you’re set with a full meal that’s perfect for a laid-back weeknight or for a company dinner.
Zuppa Toscana Soup Recipe
- Brown the sausage and onion in a large pot over medium heat. When the sausage is brown and the onions are translucent, add the garlic and saute for several minutes until lightly browned.
- Add the chicken broth, potatoes and salt and pepper. Bring to a boil cover and simmer 10-15 minutes or until potatoes are barely soft.
- Add kale and half and half and barely simmer or steam for several more minutes until kale is wilted or tender. Do NOT boil, as this will cause the half and half to separate or curdle. (I like my kale barely wilted, so I only do a couple of minutes. Some people like it a bit more cooked.Top with Parmesan or Romano cheese before serving.)
- Top with cheese before serving, if desired.
Zuppa Toscana Soup
Ingredients
- 1 pound Italian Sausage we love mild. (I used bulk sausage, but if necessary, just remove the casings)
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 6 cups chicken broth
- 4-5 medium white potatoes peeled and thinly sliced
- Salt and Pepper to taste
- 2 cups half and half
- 2-3 handfuls of chopped kale adjust amount to your preferences
- grated Parmesan or Romano Cheese for serving if desired
Instructions
- Brown the sausage and onion in a large pot over medium heat. When the sausage is brown and the onions are translucent, add the garlic and saute for several minutes until lightly browned.
- Add the chicken broth, potatoes and salt and pepper. Bring to a boil cover and simmer 10-15 minutes or until potatoes are barely soft.
- Add kale and half and half and barely simmer or steam for several more minutes until kale is wilted or tender. Do NOT boil, as this will cause the half and half to separate or curdle. I like my kale barely wilted, so I only do a couple of minutes. Some people like it a bit more cooked.
- Top with cheese before serving, if desired.
Nutrition
{originally published 3/19/18 – recipe notes and photos updated 10/25/21}
Kathy says
Didn’t see where you mention at what point do you add the half & half. I presume at the very end so it doesn’t separate.
Mallory says
Yes. That is correct.
Margaret says
Can you freeze this? Wasnt sure with the potatoes.
Mary says
I do not typically freeze soups with potatoes and/or dairy, Margaret.