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Zuppa Toscana Soup

Zuppa Toscana Soup

This Zuppa Toscana Soup is a creamy, hearty Italian favorite inspired by the famous Toscana Soup Olive Garden recipe. Packed with Italian sausage, potatoes, kale, and rich broth, it’s one of the best fall soup recipes for cozy nights. Whether made on the stovetop, in a Zupa Toscana Soup crockpot, or baked into a Zuppa Toscana casserole, it’s versatile, comforting, and guaranteed to please.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb Italian sausage mild or spicy
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 4 medium potatoes thinly sliced
  • 4 cups chicken broth
  • 2 cups water
  • 1 cup heavy cream or half-and-half for lighter option
  • 3 cups kale stems removed and chopped
  • ½ tsp red pepper flakes optional
  • Salt and black pepper to taste
  • Freshly grated Parmesan cheese for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add Italian sausage and cook until browned. Remove and set aside.
  2. In the same pot, sauté onion and garlic until softened and fragrant.
  3. Add potatoes, chicken broth, and water. Simmer for 15–20 minutes until potatoes are tender.
  4. Stir in cooked sausage, cream, and kale. Simmer for 5 minutes more until kale is wilted.
  5. Season with salt, black pepper, and red pepper flakes to taste.
  6. Serve hot, garnished with Parmesan cheese.

Notes

  • Swap kale for spinach for a milder green.
  • Use spicy Italian sausage for bold flavor.
  • For a lighter soup, substitute evaporated milk for heavy cream.
  • Make it in the slow cooker: brown sausage, then add all ingredients (except cream and kale). Cook on low for 6–7 hours. Stir in cream and kale before serving.
  • Add cheese tortellini for a Tuscan tortellini soup recipe variation.