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5
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Zuppa Toscana
This
Zuppa Toscana Soup
is delicious and easy to make. If you have love Olive Garden Zuppa Toscana soup, then you care going to love this stovetop recipe.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Soup
Cuisine:
Italian
Servings:
12
Calories:
263
kcal
Author:
Carrie Barnard
Ingredients
1
pound
Ground Italian Sausage
1
Tbsp
Minced Garlic
1/2
onion chopped
4
Russet Potatoes peeled and diced
1
teaspoon
Salt
1
teaspoon
Pepper
4
cups
Chicken Broth
1
Bunch Kale stems
removed and cut into bite size pieces
1
cup
Heavy Whipping Cream
½
cup
Shredded Parmesan Cheese
for topping
Instructions
Brown the sausage in the pot and crumble the sausage as it is cooked. Add in the diced onions and sauté it as the sausage browns.
Drain off any excess grease from the pan.
Then add in the minced garlic and cook for 1 minute until the garlic is fragrant.
Then add in the potatoes, salt, pepper and chicken broth.
Stir to combine all the ingredients.
Bring the mixture to a boil and then gently boil over medium high heat for 10-15 minutes until the potatoes are fork tender.
Then stir in the heavy whipping cream and kale. Cook for approximately 5-6 minutes until the kale is slightly wilted.
Serve warm and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 3-4 days.
Nutrition
Calories:
263
kcal
|
Carbohydrates:
15
g
|
Protein:
10
g
|
Fat:
18
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.1
g
|
Cholesterol:
54
mg
|
Sodium:
801
mg
|
Potassium:
438
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
356
IU
|
Vitamin C:
5
mg
|
Calcium:
81
mg
|
Iron:
1
mg