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Rainy days and cold nights call for a hearty bowl of soup! And a simple chicken-noodle sometimes just won’t do. So here we have my twist on a zuppo toscano, a filling, creamy soup with sausage, kale, potatoes, and (my addition) diced tomatoes.
Copycat Soup
Growing up, my family frequented Olive Garden. Feeding 3 kids was no easy feat so why not take your kids to a place with endless salad and breadsticks! And since every entree came with an app, I always ordered the Zuppo Toscano. It made me feel sophisticated compared to my garden salad eating siblings. And let’s be honest, I was eating kale before it was cool!
The great thing is, now I can make it any time I want! This recipe is soup-er simple and is ready in just about 30 minutes. I promise this tastes just like the restaurant soup, but I decided to add a little kick of acidity by adding in some tomatoes. I mean what better pairing than italian sausage and tomatoes?!? It cuts through the richness of the cream and potatoes.
Soup Base
To start, this soup beings with my favorite ingredient, italian sausage. Literally would put that stuff on any pasta, pizza, or hoagie if I could! Cook 1 lb of sausage (ground, no casings) in a large stock pot or dutch oven with 1/2 cup of onions. Sweat it all until the sausage is no longer pink and the onions are translucent.
Next, add in 2 minced garlic cloves and cook about 2 minutes longer. Now for the heart of the soup! Add in 1 can of diced tomatoes (14.5 oz), 4 cups of chicken stock or vegetable broth, and 3 cups of 1/2in diced potatoes. Bring to a boil and cook the soup for 10-15 minutes or until the potatoes are tender.
Finish the Soup
Now that the base of the soup is all ready to go, it is time to add in the finishing touches. Reduce the soup to a simmer and add in 1 cup of heavy cream, 2 cups of kale (torn into small pieces), 1/2 cup of grated parmesan, 1/2 tbsp each of onion powder and dried oregano, and salt and pepper to taste.
Let the soup simmer for another 5-10 minutes so all of the flavors come together. Serve this delicious pot up with a side of crostinis or toasted baguette slices for dipping!
Want More Quick Dinner Recipes?
- Chicken Thighs With Lemon Orzo Pasta
- Garlic Hoisin Pork Tenderloin
- Jerk Chicken With Mango Salsa
- Cajun Steak And Shrimp
- Asian Salmon With Stir Fry Noodles
Zuppo Toscano
Ingredients
- 1 lb mild italian sausage can use hot or sweet also
- ½ cup white onion diced
- 2 cloves garlic minced
- 14.5 oz can of diced tomatoes
- 4 cups chicken stock vegetable broth can be substituted
- 3 cups russet potatoes diced in ½ inch cubes
- 2 cup kale torn into small pieces
- 1 cup heavy cream
- ¼ cup grated parmesan plus more for serving
- ½ tbsp onion powder
- ½ tbsp dried oregano
- salt and pepper to taste
- crostini or toasted baguette for serving
Instructions
- In a large stock pot or dutch oven, cook italian sausage and onion until sausage is no longer pink and onions are translucent. Add garlic and cook for 2 additional minutes.
- Add in tomatoes, chicken stock, and potatoes. Bring to a boil and cook for about 10-15 minutes or until the potatoes are tender.
- Reduce to a simmer and add in torn kale, heavy cream, parmesan, onion powder, oregano, salt and pepper.
- Simmer for an additional 5 minutes or until the kale is tender and wilted. Serve topped with grated parmesan and alongside crostini or toasted baguette
