Copycat Zuppa Toscana

My family loves to go to Olive Garden and get their Zuppa Toscana soup. Unfortunately eating out can be costly and with a kid heading off to college we need to be saving money. I found out I can make the soup at home.

Start by browning 1 lb of hot Italian sausage. Set this aside to be added to the soup.

Next clean and chop up 5-6 potatoes (# of potatoes depends on their size). I try to choose the largest potatoes in the bag. Chop them up into bite sized pieces.

Start a large pot of chicken broth (about 6 cups). My family is a huge fan of the broth. Add the potatoes when it is just starting to boil. Cook the potatoes until they are just tender. Add the Italian sausage.

Season the soup with onion powder, salt and pepper to you taste.

Most recipes for this soup ask for 1 cup of cream to be added. My guys are lactose intolerant so I skip the cream.

Chop up a large bunch of kale. Sorry, I never measure it. I would say two very large handfuls of chopped. Add it to the soup and allow the soup to cook for another 8-10 minutes. Check the potatoes… you don’t want them to over cook and become mushy. It also helps to turn the heat down to medium-low.

Serve with a hearty bread or crackers. Watch the soup quickly disappear.

Zuppa Toscana
Zuppa Toscana
Servings Prep Time
4people 10minutes
Cook Time
30 minutes
Servings Prep Time
4people 10minutes
Cook Time
30 minutes
Ingredients
Instructions
  1. Brown 1 lb of hot Italian sausage. Set aside
  2. Chop up 5-6 large potatoes into bite sized pieces. Cook potatoes in 6 cups of chicken broth.
  3. Add the Italian sausage, onion powder, salt and pepper to the tender boiled potatoes.
  4. Add chopped kale to the soup. If you choose... you can add 1 cup heavy cream.
  5. Allow to cook until the kale is tender. Make sure potatoes don't be come mushy.
Recipe Notes

Recipes inspired by the Chunky Chef

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