Italian Potato Kale Soup {Zuppa Toscana}

This Italian potato kale soup (also known as zuppa Toscana) is a huge family favorite. Full of flavor and easy to make, it’s hearty enough for a main dish, but also works great as a side.

Hello, my friends!

How are you? I’m happy to be here. And today’s recipe is super delicious.

On the menu is Italian Potato Kale Soup –also known as Zuppa Toscana– for those of you who like to eat at Olive Garden. I’ve actually never had the soup from Olive Garden, but I’ve had friends order it and rave. And I’ve tasted plenty of knock-off recipes that I’ve enjoyed immensely.

Oh boy is it good.

This recipe comes from several copycat recipes online which I adapted to suit our family’s tastes.

A few preferences and variations

I like the potatoes sliced thin. It helps the soup cook quicker and I actually think it makes each bite mesh together when there’s not a big old hunk of potato taking up your whole spoon.

The easiest way to slice the potatoes is with a mandolin slicer right into the soup. It’s quick and easy and all the potatoes cook nice and even that way.

I’ve used baby spinach in place of the kale in this soup. Both are really good, but I prefer kale because it’s a little bit firmer and adds a good texture.

I’ve tried both coarsely chopping it and finely chopping. And I prefer it coarsely chopped. It looks better that way, for one thing. But on a more practical note, if you’ve got picky eaters, it’s a lot easier for them to get around large hunks of kale and go right for the potatoes. Fewer toddler temper tantrums are a good thing, my friends. Just helping you out.

So where’s the bacon?

If you’re a zuppa toscana crazy follower, you may notice right off that there is no bacon in this recipe.

I’ve made this soup with and without bacon and I decided that I really don’t miss it when it’s not there. The sausage has such a strong and wonderful flavor that the bacon kind of gets overshadowed.

I’m not really a soggy bacon person either. It just turns the texture kinda weird when it’s added to soup. Of course you can get around the texture issues by adding the cooked bacon at the end (like in this creamy corn and potato chowder), but I just decided to leave it out completely. And nobody’s the wiser.

This soup is also delicious as leftovers. We had it just the other night that way and every bowl was licked clean. I always love it when leftovers taste good.

Oh and don’t forget the Parmesan cheese–it’s the best.

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Italian Potato Kale Soup {Zuppa Toscana}

This Italian potato kale soup (also known as zuppa Toscana) is a huge family favorite. Full of flavor and easy to make, it's hearty enough for a main dish, but also works great as a side.

Course Main Course, Soup

Cuisine Italian-inspired

Keyword Zuppa Toscana Soup

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 8 servings

Author Heather @ thecookstreat.com

Ingredients

• 1 to 1 ¼ pounds sweet Italian sausage
• 1 medium onion diced
• 3 cloves garlic minced
• 6 ½ cups water
• 3 ½ teaspoons chicken bouillon see note
• 5 medium russet potatoes peeled
• ¼ teaspoon crushed red pepper flakes
• 4 cups coarsely chopped kale from about 1 medium bunch, see note
• 1 ½ cups heavy cream
• salt and pepper to taste
• Parmesan cheese freshly grated

Instructions

1. Remove sausage from casing, if using links. In a large heavy-bottom saucepan (or dutch oven) over medium heat cook sausage until browned on all sides, breaking it apart into pieces with a wooden spoon. 

2. Add diced onion and cook 5 to 6 minutes until onion is soft and translucent. Add minced garlic and cook 1 minute more.

3. Add 6 ½ cups water and chicken bouillon (or alternately you can use 6 ½ cups chicken broth) and heat to a boil over medium high heat. Meanwhile slice potatoes thin and add them to the pot (I like to use a mandolin slicer).

4. Once the soup is boiling, turn down heat to medium (to maintain a low simmer) and cook uncovered until the potatoes are fork tender (about 8-10 minutes).

5. Add coarsely chopped kale and cook another 5 minutes until kale wilts slightly and is tender.

6. Stir in cream and additional salt and pepper, to taste (if needed). Cook until heated through.

7. Serve soup warm with freshly grated cheese added to soup bowls, as desired.

Recipe Notes

1. I use this chicken bouillon substitute for the chicken bouillon in this recipe and many other recipes that I make.

2. I’ve also made this soup with baby spinach and it’s really good, but I prefer the texture of kale.

Recipe Source: Heather @ The Cook’s Treat, adapted from several recipes found on the internet

All images and text © The Cook’s Treat

Disclaimer: post contains affiliate links for items on Amazon.