Blog / Recipes · June 11, 2018

Zuppa Toscana

This is also an Italian-American dish. Which means, if you go to Italy, you will not find it.

I first had this soup at Olive Garden and I loved it so much I searched high and low for a recipe, and I tweaked this enough to make it as close to the original as possible. Sometimes if I am pressed for time or feel lazy I do this in my Instant Pot and it comes pretty good too!




1lb Italian Sausage
3 cloves Garlic, Minced
1 large Onion, Chopped
32oz chicken broth
4 large potatoes, diced
1 bunch of Kale, chopped
3/4 cup Heavy Cream
Salt, Pepper, grated Parmesan



In a large pot, over medium heat, cook sausage until browned and no longer pink.
Add garlic and onion and let cook until golden, 5 minutes. Season with salt and pepper.
Add chicken broth and potatoes and enough water to cover the potatoes and cook until potatoes are falling apart, about 1 hour.
Stir in Kale and let cook until leaves are tender, 3 minutes, then stir in havy cream.
Serve with Parmesan.