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Want a bowl of Olive Garden Zuppa Toscana soup at home? Try this Potato, Kale, and Sausage Soup for two. It is the perfect combination of spice, flavor, and comfort.
It is that time of year when you just want to snuggle up with a hot bowl of soup. Am I right?!?
There is nothing like a good bowl of soup and I enjoy a comforting bowl of soup from Olive Garden. Especially the Zuppa Toscana that is loaded with potatoes, kale, and sausage. This soup is delicious, comforting, and flavorful. However, when the craving for it hits, I don’t always want to make a trip to the restaurant to pick it up. That is when I opt to make it at home instead.
The recipe that I will share with you today is a copycat version of the Olive Garden soup and is easy to make with a few ingredients. It also makes a small amount of the soup and not a large pot.
What ingredients are needed for Potato, Kale, and Sausage Soup?
- chicken broth
- heavy cream
- russet potato
- fresh kale
- Italian sausage
- salt
- red pepper flakes
How to Make Zuppa Toscana Soup for Two:
Combine the chicken broth and heavy cream in a saucepan over medium heat.
Slice the unpeeled potato into ¼-inch slices, then quarter the slices, and add them to the saucepan.
Add in the chopped fresh kale.
Stir in the cooked Italian sausage.
Add in the salt and crushed red pepper flakes.
Cover and simmer on low for about 20 to 30 minutes, stirring occasionally. The potato will be fork tender and the kale cooked down.
Tips to Make this Zuppa Toscana Recipe:
- Drain off as much of the grease from the cooked Italian sausage as you can, but it may still end up in the soup. It is okay, a little added flavor.
- I prefer not to peel the potato, but if you would like to then you can.
- For this recipe, I used spicy Italian sausage. You may swap it for sweet or mild if you prefer.
- The addition of red pepper flakes is optional, feel free to omit if you prefer less heat.
- This recipe makes two hefty dinner portions but it can also be divided into four smaller portions or saved for later.
Can this Potato, Kale, and Sausage Recipe be reheated?
The answer is yes! It can be stored in the refrigerator and heated to serve later. It actually gets better the second day in my opinion.
Want more delicious soup recipes? Try these:
Potato, Kale, and Sausage Soup
Ingredients
- 2 ¾ cups chicken broth
- ¼ cup heavy cream
- 1 medium russet potato, quartered and sliced with the skin on
- 2 cups kale, chopped
- ½ pound ground Italian sausage, spicy
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Cook the ground Italian sausage until brown. Drain off the fat, pour into a small bowl, and set aside.
- In a medium saucepan over medium-high heat, add the chicken broth and heavy cream.
- Add in the prepared potato.
- Add in the chopped kale.
- Stir in the cooked Italian sausage until everything is combined.
- Stir in the salt and red pepper flakes. Allow the soup to come to a low boil, then reduce the heat to low and cover. Allow the soup to simmer on low for 20 to 30 minutes until the potato is fork tender.
- Serve warm. Store any leftovers in an airtight container in the refrigerator up to 3 days.
Notes
Tips to Make this Zuppa Toscana Recipe:
- Drain off as much of the grease from the cooked Italian sausage as you can, but it may still end up in the soup. It is okay, a little added flavor.
- I prefer not to peel the potato, but if you would like to then you can.
- For this recipe, I used spicy Italian sausage. You may swap it for sweet or mild if you prefer.
- The addition of red pepper flakes is optional, feel free to omit if you prefer less heat.
- This recipe makes two hefty dinner portions but it can also be divided into four smaller portions or saved for later.
Nutrition
Have any questions or comments about this potato kale and sausage soup? Please share them in the comments below or send an email to [email protected]
Yum! Love me a good zuppa Toscana style soup 🙂
Thank you Roxy…So do I!