Tuscan Soup/Zuppa Toscana

Tuscan Soup/Zuppa Toscana made simple! Delicious potato soup with the addition of kale and Italian sausage turns something simple into something wonderful! So, if you love this soup at Olive Garden or other Italian restaurants… I have good news for you, it’s very easy to make!

Simplify it even more by using pre-cooked sausage crumbles.

Pair Tuscan Soup/Zuppa Toscana with a tossed salad for a delicious light dinner option. By the way, if you’re a fan of soups and stews, you’ll want to try my Chicken Chili or Crockpot Beef Stew.

Undoubtedly, soup and salad are great for dinner! Especially if you eat later in the evening and don’t necessarily want a heavy meal right before you go to bed (probably not the best idea).

Ingredients for Tuscan Soup/Zuppa Toscana:

Kale

When I make Tuscan Soup/Zuppa Toscana or any other meal that calls for kale, I like to buy the pre-washed and torn bagged kale…it’s a real time saver. I like to sort through the kale when adding it to the pot and discard any large, tough stems. Also, I make it a point to look for packages with as few stems as possible when I’m picking it out at the grocery store.

Sausage

Let’s talk sausage, Italian Sausage is fantastic in Zuppa Toscana and it is the best choice for the most authentic results. However, if you don’t have any on hand, it’s really good with breakfast sausage, I’ve made it this way many times using fully cooked turkey breakfast sausage. I like it for two reasons; one, it’s healthier and two, it’s easy! Simply microwave patties for 1-2 minutes, dice into small pieces and you’re done! Or, you can use fully cooked sausage crumbles…even easier!

Potatoes

While any variety of potato will work, I base the recipe on 2 large bakers, so adjust accordingly…if using smaller potatoes maybe 4 would be equivalent to 2 large bakers.

Chicken Broth

Whenever possible, I buy organic boxed chicken broth , it’s so much tastier than regular canned broth! Especially, Aldi’s Simply Nature brand it’s really good, similar to homemade broth that’s been cooked for hours.

Onions & Garlic

I prefer Vidalia onions, they’re sweet and mild and the flavor compliments the kale and potatoes nicely and last but not least…please always use fresh garlic!

Half and Half

Finally, this is where the rich, creaminess comes from and since you’re only adding one cup, I don’t recommend substituting it with a lower fat option.

Tuscan Soup/Zuppa Toscana with bacon?

Tuscan Soup/Zuppa Toscana typically includes bacon. I’ve made the recipe with and without bacon and I personally prefer it without bacon. I find it a little greasy with bacon. In addition, I like the fact that it’s healthier without it. However, if you want bacon then go for it! Add 2-4 strips to the pan after you brown your sausage, crisp and set aside to use as a topping.

Creamy Tuscan Soup

Serves 6, Total Time: 40 minutes, Hands On: 15 minutes

1 lb. Italian sausage or pre-cooked crumbles (8 oz.)

2 large potatoes, halved lengthwise & sliced to about ¼ – inch slices

1 large sweet onion, chopped

2 cloves garlic, minced

2 cups Kale, chopped

32 oz. chicken broth

1 quart water

1 cup half & half

Instructions:

Cook the sausage and crumble into pieces, set aside.

Combine all remaining ingredients except kale and half & half in a large pot.

Cook on medium heat until potatoes are done (about 15 minutes).

Add sausage and simmer for another 10 minutes.

Add kale and half & half and keep on heat just long enough to heat. I like the kale to be just wilted and still bright green.

Garnish with Parmesan cheese if desired.