Lighter Zuppa Toscana Soup

5 from 1 vote

This Lighter Zuppa Toscana is a lower-fat copycat version of the popular soup. It features Italian sausage, kale, and potatoes in a creamy broth.

Prep Time20

Cook Time25

Total Time45

Course: Dinner, Lunch, Soup

Cuisine: American, Universal

Keyword: copycat, copycat recipes, dinner, gluten free, italian sausage, kale, olive garden, potatoes, Sausage, soup

Servings:

Calories: 509kcal

1 pound Italian sausage mild or hot, casings removed
1 medium onion minced
½ teaspoon kosher salt or this is a great recipe to use MSG-salt
½ teaspoon black pepper
½ teaspoon red pepper flakes Optional (omit or use less if you want it less spicy)
10 cloves garlic minced
6 cups chicken stock
1 pound yukon gold potatoes or russet potatoes, peeled and cut into 1/2 inch-pieces
1 small bunch kale stems removed, cut into bite-sized pieces (about 4 cups)
1 can evaporated milk

Heat a dutch oven or large stockpot over medium-high heat. Add the Italian sausage and break it up with a wooden or silicone spoon. Cook until the sausage is beginning to brown, about 5 minutes.
Add the minced onion, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon red pepper flakes and cook until the onion begins to soften, about 5 more minutes. Add the minced garlic and cook until fragrant, about 1 minute.
Slowly stir in the 6 cups chicken stock, making sure to scrape up any browned bits from the bottom of the pot. Stir in the diced potatoes and bring to a boil. Reduce the heat to a simmer (medium-low heat), and simmer until the potatoes are soft, about 15 minutes. Stir in the chopped kale, and cook until wilted, about 2-3 minutes. Remove from heat and stir in the evaporated milk. Garnish with more red pepper flakes or black pepper if desired.