Zuppa Toscana

Name: Zuppa Toscana
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 lb mild or spicy italian sausage; 1 medium yellow onion, diced; 3 cloves garlic, minced; 3 Tbs butter, melted; 3 Tbs flour; 2 cartons (32oz each) chicken broth; 1 cup heavy cream; 6 russet potatoes, thinly quartered and sliced; 4-6 cups torn kale; 1 tsp onion powder; 1 tsp salt; 1.5 tsp black pepper

5 steps

Prep:10minCook:45min

Another great soup to try if you are a fan of Olive Garden’s soups: Zuppa Toscana. This creamy dish loaded with potatoes and kale has great flavor with the addition of the Italian sausage. As is the case with most of my soup recipes I share, this one is quick and easy to put together. It is perfect for a cold and cozy day in!

Updated at: Thu, 17 Aug 2023 03:47:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories348.6 kcal (17%)

Total Fat23.8 g (34%)

Carbs23.5 g (9%)

Sugars4.1 g (5%)

Protein11.1 g (22%)

Sodium1198.6 mg (60%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 lbitalian sausage

3 Tbsbutter

3 Tbsflour

2 x 32 ozchicken broth

cartons

1 cupheavy cream

6russet potatoes

thinly quartered and sliced

4 cupskale

torn

1 tsponion powder

1 tspsalt

1 ½ tspblack pepper

Instructions

Step 1

Brown the Italian sausage on medium heat with a drizzle of olive oil in a large soup pot. Be sure to remove the casings if using sausage links first! In the mean time, dice the onions and slice your potatoes. Add onions into the pot with sausage when it is almost fully cooked along with the minced garlic.

Step 2

While the onions are softening, make your roux by mixing the melted butter with the flour until you no longer can smell the flour in the mixture. Add this in to the meat mixture once meat is completely browned and onions are translucent. Stir, and let sit for 2-3 minutes.

Step 3

Slowly add in both cartons of chicken broth, salt, pepper, and onion powder and stir to combine.

Step 4

Bring the broth mixture to a boil and then add in the potatoes. Cook for 20 minutes or until potatoes are fork tender.

Step 5

Place heat on low and add in the heavy cream and torn kale, combine and let sit for about 10 minutes covered. Serve with bread of choice and enjoy!