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.
Servings: 12
Cost: $14.11, $1.18 per Serving
Ingredients
- 1 pound Ground Italian Sausage
- 1 Tbsp Minced Garlic
- ½ 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
- Heat a large stock pot or Dutch oven over medium-high heat.
- Add 1 pound ground Italian sausage and cook, crumbling it with a spoon as it browns.
- Add ½ chopped onion and cook with the sausage for 3-4 minutes, until the onion is softened.
- Drain any excess grease from the pot.
- Stir in 1 tablespoon minced garlic and cook for 1 minute, until fragrant.
- Add 4 peeled and diced Russet potatoes, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups chicken broth. Stir to combine.
- Bring the soup to a boil, then reduce slightly to maintain a gentle boil. Cook for 10-15 minutes, or until the potatoes are fork tender.
- Stir in 1 cup heavy whipping cream and 1 bunch kale (stems removed and chopped into bite-size pieces). Cook for 5-6 minutes, until the kale is wilted.
- Ladle the soup into bowls and top each serving with ½ cup shredded Parmesan cheese, divided evenly among the servings. Serve warm and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 3-4 days.
Nutrition
Calories: 263kcal | Carbohydrates: 15g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 801mg | Potassium: 438mg | Fiber: 1g | Sugar: 2g | Vitamin A: 356IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 1mg
