A creamy zuppa toscana soup loaded with sausage, potatoes, and kale. A healthy and hearty soup for those cold weather days!
Who else loves this soup when they visit Olive Garden!?? My mom, sisters and I all love this soup, which is why my mom set off to make her own version at home!
Let me tell you that she pretty much nailed it…it might even be a little better than the restaurant version!
The best part is that when you make it at home you control what goes in it. So nothing weird, just all fresh ingredients.
I am a little bit of a freak when it comes to kale.. I LOVE it!! So I like to load my own soup up with lots of kale. You obviously don’t have to use as much as I do.
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Ingredients for Zuppa Toscana Soup
Italian sausage: Ground Italian sausage is the best choice so you can break it up into small pieces while cooking it. You can choose the spicy Italian sausage if you want a little heat to the soup.
Russet Potatoes: Sliced and quartered, then pre boiled before adding to the soup. I like to leave the skins on for flavor, and so I don’t have to peel them!
Fresh Kale: Chopped and added to the soup at the end. Chop off any big stem pieces.
Milk: Part of the broth mix. Makes the broth creamy and rich.
Water, reserved from boiling potatoes: Used as part of the broth mixture.
Butter and Flour: Cooked together to make a roux before slowly adding the broth mixture.
Chicken Bouillon Cubes: Added for flavor in the broth.
Paprika, Garlic, Salt, and Pepper: All added for additional flavors to the soup. Use fresh garlic for the most flavor.
How to make Zuppa Toscana Soup
Wash the potatoes and then slice and quarter them.
In a pot on the stovetop bring some water to a boil. Add the potatoes and boil until the potatoes are tender,5-7 minutes or so. Drain and set aside.
In a large dutch oven add a little olive oil to the pan over high heat, then add the sausage and break apart and cook until no longer pink. Add in the garlic at the end and let it cook for about 30 seconds.
Remove the sausage and let it drain on some paper towels. Set aside for later.
In that same pan add the butter and flour and stir together until it forms a thick paste.
Start to slowly add the milk, stirring constantly.
Slowly add in the reserved water from the potatoes.
Add in the chicken bouillon cubes, paprika, salt, and pepper. Chop up the kale and take out any of the big stem pieces.
Add in the cooked potatoes, cooked sausage, and kale and stir everything together.
Serve warm with parmesan cheese on top and garlic bread for a side!
Zuppa Toscana Soup
Description
A creamy zuppa toscana soup loaded with sausage, potatoes, and kale. A healthy and hearty soup for those cold weather days!
Ingredients
Instructions
- Wash the potatoes and slice and quarter them.
- In a pot on the stovetop, boil some water over high heat. Add in the potatoes and cook until tender, 5-7 minutes. Drain and set aside.
- In a large Dutch oven, heat some olive oil over high heat, add in the sausage and cook, breaking apart, until no longer pink. Add in the garlic at the end and cook for 30 seconds. Remove from the Dutch oven and let it drain on paper towels. Set aside.
- In the same pot, add in the flour and butter, stirring together until it forms a thick paste.
- Slowly add in the milk and reserved water, stirring constantly.
- Add in the paprika, chicken bouillon cubes, salt, and pepper.
- Chop up the kale, removing any big stem pieces.
- Add back in the cooked potatoes, cooked sausage, and kale.
Notes
- Serve warm with parmesan cheese on top and garlic bread as a side.
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