Zuppa Toscana Soup Recipe
You don't have to go out to your favorite Italian Restaurant to enjoy restaurant style soup at home! Olive Garden Zuppa Toscana Soup is a quick and easy meal to make. So savory and delicious!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
- 1/2 pound Italian sausage mild
- 1 onion chopped
- 2 russet potatoes peeled and diced
- 2 cloves garlic minced
- 1 bunch kale stems removed, chopped into bite sized pieces
- 4 cups chicken broth
- 1/2 cup half and half
- 1 bay leaf
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- pinch red pepper flakes
- 1/4 cup dry white wine suggest using Chardonnay
Start by by browning the sausage in a large stock pot over medium heat.
While it is browning, peel the potatoes. Dice, peel and chop an onion, mince one clove of garlic.
Next clean and chop kale. Remove the stems, chop the leaves into bite sized pieces, set aside.
When the sausage is done, add the chopped onions, diced potatoes and spices. Sauté until the veggies just begin to soften. Add the kale, sauté for another minute or two.
Add a splash of wine to the pan to deglaze. Scrape all of the brown bits off the bottom of the pan.
Increase the heat to high and add the chicken broth. Bring it to a boil. Boil uncovered until the potatoes are tender. Remove from the heat and stir in half and half.
Calories: 249kcal | Carbohydrates: 19g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 1258mg | Potassium: 683mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44.7% | Vitamin C: 52.9% | Calcium: 9% | Iron: 10.2%