Zuppa Toscana
Zuppa Toscana is a creamy, filling, and flavorful soup with Italian sausage, potatoes, and kale. Just like The Olive Garden's, but made from scratch!
Servings: 8 (1.5 cups each)
Calories: 300kcal
Equipment
- Dutch Oven
- Liquid Measuring Cup
- Chef's Knife
Ingredients
- 1/2 lb. Italian Sausage, hot or mild* $2.23
- 1 yellow onion $0.70
- 2 cloves garlic $0.08
- 1 15 oz. can Great Northern beans** $0.94
- 1/2 tsp smoked paprika $0.05
- 3 cups chicken broth*** $0.39
- 1 cup water $0.00
- 1 lb. red potatoes $2.55
- 1/2 lb. kale, chopped with stems removed $1.50
- 2 cups half and half, room temperature**** $1.49
- 1 pinch red pepper flakes, optional $0.02
- freshly cracked black pepper, optional $0.05
Instructions
- Add the sausage to a large soup pot and sauté over medium heat, breaking it up into small pieces as it cooks. The sausage should contain enough fat to keep it from sticking, if not add a touch of olive oil. It's okay if a small amount browns on the bottom of the pot.
- While the sausage is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot and sauté until the onions are softened. The moisture from the onions should help dissolve any browned bits of sausage off the bottom of the pot.
- Drain and rinse the can of beans. Add the beans, smoked paprika, chicken broth, and one cup water. Place a lid on the pot and let it come up to a simmer over medium heat.
- While the pot is heating, cut each potato into quarters lengthwise, then slice across into thin, 1/8-inch thick slices. Add the potatoes to the pot along with the pre-chopped kale. The kale will fill the pot when it's first added, but the heat from the liquid will wilt it within a few minutes. Stir it occasionally to help the wilting process.
- Let the pot simmer over medium heat for about 15 minutes, or until the potatoes are tender.
- Remove some of the hot broth from the pot, transfer it to a separate bowl, and whisk in the room temperature half and half. Now, pour the tempered half and half mixture back into the soup pot with the potatoes and kale. Bring everything to a gentle simmer (don't let it boil!).
- Season with red pepper flakes and freshly cracked black pepper if desired.
See how we calculate recipe costs here.
Video
Notes
*You can use hot, mild, or sweet Italian sausage for this soup. Buy loose-ground Italian sausage rather than sausage in casings.
**You can use any type of white bean you want. If you don't like beans, you can leave them out and add more sausage or potatoes.
***I use Better Than Bouillon brand soup base to make my broth.
****If you’re not from the U.S., “half and half” is like a lighter version of light cream. Be sure to use room temperature half and half. If you don't have half and half, you can substitute with an equal mix of room temperature whole milk and heavy cream.
Nutrition
Serving: 1.5cups | Calories: 300kcal | Carbohydrates: 26g | Protein: 13g | Fat: 17g | Sodium: 601mg | Fiber: 5g