By Christy Gofron
Zuppa Toscana (sausage and potato soup)
5 steps
Prep:15minCook:40min
I’ve always loved Olive Garden’s Zuppa Toscana soup and decided to give it a try at home. I use a combination of mild and hot sausage. If you really want to bring the heat, use all hot! This is also a really big batch intended to serve a family of 6 + leftovers, so cut in half of you don’t want that much. Enjoy!
Updated at: Thu, 17 Aug 2023 06:35:22 GMT
Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
19
High
Nutrition per serving
Calories532.9 kcal (27%)
Total Fat28.9 g (41%)
Carbs40.7 g (16%)
Sugars7.1 g (8%)
Protein34.1 g (68%)
Sodium1518.2 mg (76%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 lbground Italian sausage
hot
1 lbground Italian sausage
mild
6russet potatoes
diced
3 x 32 ozlow sodium chicken broth
cartons
12 cupskale
cleaned and chopped into small pieces
1 pkgbaby portobello
rinsed and sliced
2onions
medium, diced
4 clovesgarlic
minced
1 tspporcini mushroom powder
⅛ tspfennel pollen
1 ½ cupsheavy cream
1 TbspKosher salt
2 tspblack pepper
Instructions
Step 1
Cook the sausage in a large stock pot over medium heat, breaking up with a wooden spoon until fully cooked. Remove from pan and set aside to drain.
Step 2
Add onion, sautéing in the sausage fat (add a bit of olive oil if needed) until tender. Add garlic and sauté another minute.
Step 3
Add mushroom powder, fennel pollen, salt/pepper then add chicken broth & potatoes. Cook until potatoes are tender, about 20-25 minutes.
Step 4
About 5 minutes before the potatoes are done, add the sliced mushrooms.
Step 5
Add kale and stir, simmering until bright green and tender, about 4 minutes. Add sausage and heavy cream. Simmer for another 5-7 minutes.
Notes
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Delicious
Easy
