Fall in love with this quick and easy dinner, Hearty Zuppa Toscana... It's super easy to make with simple ingredients in just 30 minutes!
This hearty zuppa Toscana is better than Olive Gardens' version! It's a cozy soup that's loaded with more sausage, potatoes and kale in a flavorful creamy base!
Zuppa Toscana is so quick and easy to make... You'll love how fast this comes together and how satisfying each bowl is!
Simple Ingredients
- 1 pound ground hot and mild Italian Sausage, half a pound each.
- 1 teaspoon chopped fresh sage, or ½ a teaspoon rubbed dry sage.
- 4 cloves garlic, minced
- 1 large onion, chopped
- 4 diced Yukon gold potatoes
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups vegetable broth
- 12 cups kale, with stems removed, chopped.
- ⅓ cup milk
- ⅓ cup cream
- *optional ¼ cup grated parmesan cheese for garnishing
Hearty Zuppa Toscana Instructions
Heat a large pot, or Dutch oven, over medium-high heat, brown and crumble the sausage. This takes about 5-8 minutes.
Drain the grease.
Add the garlic and onion the the pot and sauté for 3 more minutes.
Add your chopped potatoes, salt, pepper and broth. Cook over medium high heat till potatoes are tender. This takes about 15 more minutes.
Add your kale and sage. (save a bit of fresh sage for garnishing if desired. And stir till kale is well incorporated and wilted. This takes about 3 minutes.
Stir in your milk and cream, and serve immediately.
Garnish with fresh grated parmesan cheese, and optional fresh chopped sage. Serve with soft sourdough dinner rolls, or a rustic sourdough bread!
Print Recipe
If you try this recipe, I'd really appreciate a star rating or review in the comments below! Thanks!
Hearty Zuppa Toscana - 30 Minute Recipe
This hearty zuppa Toscana is loaded with sausage, potatoes and kale in a savory creamy base sour for a cozy meal on a chilly day! Easy 30 minutes meal recipe.
Ingredients
- ½ pound ground hot Italian Sausage
- ½ pound ground mild Italian sausage.
- 4 cloves garlic, minced
- 1 large onion, chopped
- 4 diced Yukon gold potatoes
- Salt and pepper to taste:
- 4 cups chicken broth
- 12 cups kale, with stems removed, chopped.
- *optional - 1 teaspoon chopped fresh sage, or ½ a teaspoon rubbed dry sage.
- ⅓ cup milk
- ⅓ cup cream
- *optional ¼ cup grated parmesan cheese for garnishing
Instructions
- Heat a large pot, or Dutch oven, over medium-high heat, brown and crumble the sausage. This takes about 5-8 minutes.
- Drain the grease!
- Add the garlic and onion the the pot and sauté for 3 more minutes.
- Add your chopped potatoes, salt, pepper and broth. Cook over medium high heat till potatoes are tender. This takes about 15 more minutes.
- Add your kale and sage. (save a bit of fresh sage for garnishing if desired. And stir till kale is well incorporated and wilted. This takes about 3 minutes.
- *Optional - You can use a potato masher to mash some of the cooked potatoes before adding the milk and cream. I did not do this.
- Stir in your milk and cream, and serve immediately.
- Garnish with fresh grated parmesan cheese, and optional fresh chopped sage. *Optional - Serve with soft sourdough dinner rolls, or a rustic sourdough bread!
Notes
Make sure to drain the grease after cooking sausage... If you don't the broth will take on the reddish color of the Italian sausage. It will still taste delicious, just looks a little darker.
For the salt and pepper: Taste as you go and adjust accordingly.
If you have access to homemade chicken or vegetable broth, it adds more depth of flavor to the soup!
This recipe should yield approximately 6-8 servings.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 382Total Fat 21gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 14gCholesterol 49mgSodium 1132mgCarbohydrates 32gFiber 6gSugar 6gProtein 19g
Did you make this recipe? Let me know!