Sausage, Potato & Kale Soup (Zuppa Toscana)
This Sausage, Potato & Kale Soup is a quick and easy, one-pot, homemade version of Olive Garden's Zuppa Toscana. It's creamy, comforting, filling, full of flavor, and ready in less than an hour!
Servings: 6 (about 2 cups per serving)
- 1 pound bulk Italian sausage (sweet, hot, or a combination, depending on desired heat level)
- 2 cups chopped onions
- 4 cloves garlic, minced
- 4 cups peeled diced potatoes
- 6 cups chicken stock or broth
- 6 cups chopped fresh kale (stems removed)
- 1 cup heavy cream
- salt and pepper, to taste
- Freshly shredded or grated Parmesan cheese, for serving, optional
In a large pot, cook the sausage over medium heat until cooked through and lightly browned, breaking it up into small pieces as it cooks. Remove any excess fat that remains after cooking.
Add the onions and cook, stirring occasionally, until they have begun to soften, about 5 minutes.
Add the garlic and cook for 1 minute.
Add the potatoes and chicken stock/broth. Bring to a boil and cook until the potatoes are tender, about 10 to 15 minutes.
Add the kale and cook until wilted, about 3 to 5 minutes.
Turn off the heat and stir in the heavy cream. Taste and adjust seasonings if needed.
Serve with Parmesan cheese, if desired.
- I use a 7-quart pot to make my soup so I have lots of room.
- If you can't find bulk Italian sausage, get links and remove the sausage from the casing before cooking.
- You can use frozen kale instead of fresh. Since frozen kale has already been cooked down a bit, you won't need to use as much. I would use 3 to 4 cups.
- Spinach can be used instead of kale.
- Can be frozen, but keep in mind that soups with cream or milk in them usually separate and get an odd grainy texture when frozen. Also, potatoes can become mushy. If making ahead, I would suggest freezing the soup without the cream and adding it when you reheat the soup. Also, make sure your potatoes are not overcooked.