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A bowl of creamy and delicious Zuppa Toscana Soup is featured in this image.

BEST ZUPPA TOSCANA SOUP

This Zuppa Toscana soup recipe replicates the creamy, flavorful experience of Olive Garden at home, with a balance of spicy sausage, tender potatoes, and rich cream. It emphasizes proper techniques like draining excess grease and adding cream at the end to avoid curdling, ensuring a restaurant-quality result.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage hot or sweet, or a mix
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 1 pound Yukon Gold potatoes, peeled and diced
  • 1/2 teaspoon red pepper flakes or more, to taste
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 bunch kale, stemmed and chopped
  • 1 cup heavy cream
  • Grated Parmesan cheese, for serving optional

Equipment

  • Large pot or Dutch oven
  • Spoon
  • knife
  • cutting board
  • measuring cups and spoons
  • Ladle

Method
 

  1. In a large pot or Dutch oven, brown the sausage over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
  2. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
  3. Pour in the chicken broth and add the potatoes, red pepper flakes, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  4. Stir in the kale and cook until wilted, about 3-5 minutes.
  5. Remove from heat and stir in the heavy cream. Do not boil after adding the cream.
  6. Taste and adjust seasonings as needed.
  7. Serve hot, garnished with grated Parmesan cheese, if desired.

Notes

For a richer flavor, use a combination of hot and sweet Italian sausage. Yukon Gold potatoes are recommended for their creamy texture and ability to hold their shape. To prevent the cream from curdling, add it at the very end, off the heat. Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a spicier soup, add more red pepper flakes.