Sausage Kale Soup (Zuppa Toscana Copycat)

Introduction

When I first made this Sausage Kale Soup, a copycat version of Olive Garden’s Zuppa Toscana, my family immediately fell in love. The combination of savory Italian sausage, tender potatoes, hearty kale, and the creamy broth made for the perfect comfort food. I was surprised at how easy it was to make, and how closely it resembled the restaurant version! The rich flavors, with a touch of heat from the red pepper flakes and a generous amount of Parmesan, really brought the dish together. It was a hit with my family, especially on a chilly evening. This soup is not only comforting but also filling, making it a wonderful option for both dinner and leftovers the next day.

Why You’ll Love Sausage Kale Soup (Zuppa Toscana Copycat)

Sausage Kale Soup is the ultimate comfort food that brings together hearty ingredients in a flavorful, creamy broth. Here’s why you’ll love this recipe:

• Comforting and Hearty: The blend of sausage, potatoes, kale, and a creamy broth makes for a hearty, satisfying soup that can easily stand as a meal.
• Easy to Make: Despite its rich, complex flavors, this soup is quick and simple to make, with ingredients that are easy to find at your local grocery store.
• Full of Flavor: The combination of Italian sausage, garlic, red pepper flakes, and Parmesan cheese creates a soup that’s bursting with savory goodness, with a subtle kick from the crushed red pepper.
• Healthy and Nutritious: With kale and potatoes as the main vegetables, this soup is packed with nutrients like fiber, vitamin C, and iron, while the sausage adds protein and flavor.
• Customizable: You can adjust the spice level, use different kinds of sausage, or even swap out the kale for spinach, depending on your preferences.

Ingredients

For the Sausage Kale Soup:

• 1 ½ pounds Italian sausage (mild or a mix of mild and hot)
• 1 large onion, chopped
• ¼–½ teaspoon crushed red pepper flakes
• 2 teaspoons kosher salt
• 4 cloves garlic, minced
• 2 tablespoons flour
• 4 cups chicken broth
• 3 cups whole milk
• 2 pounds russet potatoes, sliced into ¼-inch coins
• 1 large bunch kale (about 5 cups), stems removed, leaves torn into bite-sized pieces
• 2 cups heavy cream
• ½ cup Parmesan cheese, shredded
• Salt and pepper, to taste
• Additional Parmesan cheese, for garnish

Instructions

1. Cook the Sausage:
   Heat a large soup pot over medium-high heat. Add the sausage and chopped onion. Cook, breaking up the sausage with a spoon, until the meat is browned and cooked through, about 7-10 minutes.
   Stir in the kosher salt and crushed red pepper. Add garlic and sauté for 1 minute, until fragrant.
2. Drain the Grease:
   Turn off the heat and carefully tilt the pot to ladle out any excess grease into a foil-lined container for disposal.
3. Thicken the Base:
   Turn the heat back to medium-high. Stir in the flour until fully incorporated. Slowly add the chicken broth, stirring constantly to avoid clumps.
   Gradually pour in the whole milk while stirring.
4. Add Potatoes:
   Scrub and slice the potatoes into ¼-inch thick coins. Add them to the pot and bring the soup to a low boil over medium heat. Reduce the heat to a simmer and cook for about 20 minutes, or until the potatoes are tender.
5. Prepare the Kale:
   While the soup simmers, wash the kale and remove the thick stems. Tear or chop the kale into bite-sized pieces.
6. Finish the Soup:
   When the potatoes are tender, gently stir in the kale, heavy cream, and Parmesan cheese. Reduce the heat to low and cook for another 15 minutes, or until the kale is wilted and tender.
7. Season and Serve:
   Taste the soup and adjust with salt and pepper as needed. Serve hot, garnished with additional Parmesan cheese and freshly ground black pepper.

Enjoy this rich, creamy, and comforting soup that tastes just like Olive Garden’s classic Zuppa Toscana!

Nutrition Facts (per serving):

• Servings: 6
• Calories: 520 kcal
• Sugar: 5g
• Sodium: 1,100mg
• Fat: 35g
• Saturated Fat: 14g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 24g
• Cholesterol: 70mg

Preparation Time

• Prep time: 15 minutes
• Cook time: 40 minutes
• Total time: 55 minutes

How to Serve

• As a main dish: Serve the soup as a hearty meal, alongside crusty bread or a simple side salad.
• With garlic bread: Pair this soup with warm garlic bread for the ultimate comfort meal.
• For lunch: Leftovers make for a perfect lunch the next day. Reheat and serve as-is, or add extra Parmesan cheese for a cheesy boost.
• For dinner parties: This soup is great for dinner parties. It can be made ahead of time and served as a filling appetizer before the main course.
• Topped with crispy bacon: For extra flavor, top each serving with crispy crumbled bacon.

Additional Tips

1. Adjust the Spice Level: If you prefer a milder soup, use mild sausage and omit the crushed red pepper flakes. If you love heat, use hot sausage and add more red pepper flakes.
2. Use Sweet Potatoes: Swap out the russet potatoes for sweet potatoes for a slightly sweeter flavor that pairs well with the sausage and kale.
3. Substitute Kale: If you prefer, spinach can be used instead of kale. Just add it towards the end of cooking, as it wilts faster.
4. Make It Dairy-Free: For a dairy-free version, use coconut milk instead of whole milk and heavy cream, and skip the Parmesan cheese.
5. Freeze for Later: This soup freezes well. Simply store it in an airtight container for up to 3 months. Thaw and reheat before serving.

FAQ

1. Can I use ground turkey instead of sausage? Yes, you can substitute ground turkey for a leaner option, though the flavor will be slightly different. Add extra seasoning if needed.
2. Can I make this soup in a slow cooker? Yes, you can make this soup in a slow cooker. Brown the sausage and onions on the stove first, then transfer to the slow cooker along with the other ingredients. Cook on low for 6-8 hours.
3. Can I make this soup in advance? Yes, this soup tastes even better the next day. You can make it ahead of time and store it in the fridge for up to 3 days.
4. What can I substitute for kale? Spinach is a great substitute for kale. You can also use Swiss chard or mustard greens for a different flavor.
5. Can I use different types of potatoes? Yes, you can use Yukon Gold potatoes or any other type of potato. Russet potatoes are ideal because they break down nicely in the soup and help thicken the broth.
6. Can I use half-and-half instead of heavy cream? Yes, you can use half-and-half if you want a lighter version of the soup. The flavor and texture will be slightly less rich, but still delicious.
7. Can I add more vegetables? Yes, feel free to add other vegetables like carrots, celery, or zucchini for more variety and texture.
8. Can I make this soup gluten-free? Yes, make sure to use gluten-free flour to thicken the soup or omit the flour altogether and cook the soup longer to reduce the broth.
9. How can I thicken the soup more? If you want a thicker soup, you can mash some of the potatoes with a potato masher before adding the kale and cream.
10. Can I use store-bought chicken broth? Yes, store-bought chicken broth works fine. However, for a richer flavor, homemade chicken broth is always a great option.

Conclusion

Sausage Kale Soup (Zuppa Toscana Copycat) is the perfect comforting dish that combines all the elements of a satisfying meal: hearty sausage, creamy broth, tender potatoes, and nutritious kale. Whether you’re serving it for a family dinner, a dinner party, or just as a hearty lunch, this recipe is sure to become a favorite. Its rich flavors and easy preparation make it a go-to recipe during colder months, but it can be enjoyed year-round. This copycat version brings the taste of Olive Garden’s famous Zuppa Toscana right into your kitchen—without the wait! Enjoy this delicious, warming soup with your loved ones.

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