Description
A hearty and flavorful One-Pot Zuppa Toscana soup recipe that rivals Olive Garden’s. This version is packed with sausage, potatoes, kale, and a creamy broth, all made easily in a single pot.
Ingredients
- 1 lb Italian sausage
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 lb potatoes, thinly sliced
- 1 bunch kale, stems removed and chopped
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, brown the Italian sausage over medium-high heat. Drain off excess grease.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and water. Add the sliced potatoes.
- Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in the chopped kale and cook until wilted, about 5 minutes.
- Reduce heat to low and stir in the heavy cream. Heat through but do not boil.
- Season with salt and pepper to taste.
Notes
- For a spicier soup, use hot Italian sausage.
- You can substitute spinach for kale if preferred.
- Adjust creaminess by adding more or less heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American