Zuppa Toscana

Four bowls of soup

5 from 3 reviews

A lightened-up version of classic Zuppa Toscana with Italian turkey sausage, kale and Yukon gold potatoes.


  • 1 tablespoon olive oil
  • ½ medium yellow onion, peeled and diced
  • ½-pound ground pork or turkey Italian sausage or 2-3 links pork or turkey Italian sausage, casings removed
  • 8 cloves garlic, peeled and minced
  • 1 medium bunch kale, stemmed and chopped
  • 4 medium Yukon gold potatoes, diced (about 4 cups)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 4 ½ cups unsalted chicken stock
  • ¾ cup evaporated milk


  1. Heat the oil to medium in a stock pot or Dutch oven. Add the onion and sauté 4-5 minutes. Stir in the Italian sausage and sauté another 5-6 minutes, breaking up the sausage with a wooden spoon as it cooks. Stir in the garlic and kale and cook another 2-3 minutes, until kale has wilted. Stir in the potatoes, Italian seasoning, salt, black pepper, and red pepper flakes.
  2. Add the stock and bring to a simmer for about 10-15 minutes, stirring occasionally, until potatoes are al dente. Stir in the evaporated milk and cook an additional 3-5 minutes. Taste and adjust seasoning, if necessary.


Make it a Meal: Serve with a green side salad with vinaigrette dressing.


Keywords: zuppa toscana, olive garden copy cat, olive garden, soup, stew, potatoes, potato, sausage, kale, Italian