Zuppa Toscana Soup Recipe
You don’t have to go out to your favorite Italian Restaurant to enjoy restaurant style soup at home! Zuppa Toscana Soup is a quick and easy meal to make. So savory and delicious! This soup and a great loaf of bread (like this Ranch Cheesy Bread) makes this an easy weeknight meal!
Zuppa Toscana Soup! Have you visited Olive Garden lately? Whenever we do, I usually order soup & salad. It’s always delicious, you get those amazing breadsticks and a variety of soups to choose from so it makes decision making even easier, right?
Then I had a great idea…. why not make one of my favorite soups at home? Everyone loves, Zuppa Toscana Soup. It’s incredibly savory and very affordable – trust me when I say you’re going to adore this soup!
Let me walk thru how easy this is to make. You’ll start by by browning the sausage. While it is browning, peel a couple of potatoes and dice, peel and chop an onion, mince one clove of garlic. Next clean and chop kale.
Don’t like kale? I think you’ll change your mind after trying this soup! But if you’re really not a fan of kale substitute with Swiss chard or spinach.
When the sausage is browned, add the chopped onions, diced potatoes and spices. Sauté until these veggies just begin to soften. Add the kale, sauté for another minute or two. Then add chicken broth and bring it to a boil. Boil uncovered until the potatoes are tender. Remove from the heat and stir in half and half.
Dinner is done!
How delicious is that?
This has all the flavors of a slow cooked meal but is done in less than 30 minutes. It’s a great weeknight meal and perfect for a cool day!
This post first appear on the Melrose Family.
Zuppa Toscana Soup
You don't have to go out to your favorite Italian Restaurant to enjoy restaurant style soup at home! Zuppa Toscana Soup is a quick and easy meal to make. So savory and delicious!
- 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.
Another Copycat soup you’ll find on my blog (and the perfect recipe for fall!) is my Butternut Squash Soup Recipe – if you enjoy the soup at Panera Bread you’ll love this meal! Made in the slow cooker it’s a set and forget soup! Dinner will be on the table minutes after you get home and YOU can take all the credit!