My Kinda Zuppa Toscana
Warm, hearty, and irresistibly creamy, "My Kinda Zuppa Toscana" is a comforting one-pot soup that’s perfect for cozy family dinners or meal prep. This recipe brings together flavorful Italian sausage, tender slices of russet potatoes, and nutrient-packed kale, all simmered in a rich chicken broth infused with garlic and a hint of crushed red pepper flakes for a subtle kick. A splash of heavy cream adds luscious creaminess, creating a velvety texture that pairs perfectly with the rustic, savory flavors. Ready in just 45 minutes and yielding six generous servings, this homemade Zuppa Toscana is an easy weeknight winner that feels gourmet. Serve with a sprinkle of Parmesan cheese and a side of crusty bread for the ultimate comfort food experience. Perfect for fans of copycat Olive Garden recipes or anyone seeking a delicious, nourishing soup recipe for their repertoire.
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Recipe Information
Ingredients
- 1 lb Italian sausage
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 4 large Garlic cloves
- 6 cups Chicken broth
- 1 cup Heavy cream
- 4 cups Kale
- 1 tbsp Olive oil
- 0.5 tsp Crushed red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Parmesan cheese (optional, for serving)
Instructions
Begin by preparing the ingredients: peel and slice the potatoes into thin, bite-sized rounds; dice the onion; mince the garlic cloves; and roughly chop the kale into small, manageable pieces.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up into small chunks with a wooden spoon, and cook until browned and fully cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside on a plate.
In the same pot, add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and crushed red pepper flakes, cooking for an additional 1 minute until fragrant.
Pour in the chicken broth and bring to a gentle boil. Add the sliced potatoes and season with salt and black pepper. Reduce the heat to medium-low and simmer for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the cooked sausage and chopped kale. Let the soup simmer for another 5 minutes until the kale is wilted and tender.
Lower the heat to low and slowly stir in the heavy cream. Allow the soup to heat through, but do not let it boil, as this can cause the cream to curdle.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Ladle the Zuppa Toscana into bowls and optionally garnish with freshly grated Parmesan cheese before serving.
Nutrition Facts
Calories |
3764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.9 g | 318% | |
| Saturated Fat | 113.3 g | 566% | |
| Polyunsaturated Fat | 24.5 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 11208 mg | 487% | |
| Total Carbohydrate | 195.8 g | 71% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 23.3 g | ||
| Protein | 173.3 g | 347% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 1906 mg | 147% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 7202 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
