Photo of Zuppa Toscana

Zuppa Toscana

Almost Olive Garden...

6 hungry people
Prep Time:
30 minutes
Cook Time:
30 minutes


  • 1/2 pound ground hot sausage
  • 1/2 pound ground sausage
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoon flour
  • 8 cups unsalted chicken stock
  • 1-2 tsp salt (to taste)
  • 3 Russet potatoes
  • 1 cup heavy cream
  • 1 bunch torn kale pieces


  1. Add sausage to a large soup pot and crumble as it cooks over medium heat.
  2. When sausage is broken up and beginning to brown, add onion and garlic to the pan and continue cooking until sausage is cooked through and onions are soft.
  3. Sprinkle flour over mixture and stir to combine.
  4. Pour in the chicken stock and bring to a boil.
  5. Meanwhile, wash potatoes and slice into 1/4-inch slices. Cut sliced potatoes into halves.
  6. Once soup is boiling, add potatoes to pot. Cook for 20 minutes or until the potatoes are fork tender.
  7. Reduce heat to low and stir in the heavy cream and kale. Cook for 5 to 10 minutes, stirring occasionally until the kale is wilted.