Tuscan Soup
Indulge in the comforting warmth of Tuscan Soup, a cozy classic inspired by Olive Garden’s beloved Zuppa Toscana. This homemade version combines the heartiness of Italian sausage, tender potatoes, and creamy broth with the nutrient-packed goodness of kale.
Perfect for chilly evenings, this soup is a flavorful medley of rustic Italian ingredients. The rich blend of spicy sausage and savory aromatics creates a depth of flavor that’s irresistible, while the beans and kale add satisfying texture and balance.
Whether you’re feeding a family or savoring leftovers, this easy-to-make soup is a go-to recipe for delicious, restaurant-quality comfort food at home. Serve it with crusty bread for the ultimate cozy meal!
Tuscan Soup Ingredients: A Symphony of Comfort
- Spicy Italian Sausage: The star of the dish, bringing bold, savory heat that perfectly complements the creamy broth.
- New Potatoes: Tender and earthy, these add heartiness and texture to each spoonful.
- Cannellini Beans: Creamy and subtly nutty, they enhance the soup’s velvety depth.
- Fresh Kale: A vibrant burst of color and nutrients, adding a balanced, leafy freshness.
- Garlic and Onion: Aromatic essentials that lay the foundation for rich, robust flavor.
Recipe Tips
- Choose the Right Sausage
The flavor of this Tuscan Soup heavily relies on the quality of the spicy Italian sausage. Opt for fresh sausage with bold, aromatic spices to create a robust base. If you prefer milder heat, use sweet Italian sausage and add a pinch of red pepper flakes for control over the spice level. - Prepare Kale Properly
Kale can be tough if not prepped correctly. Remove the tough stems and chop the leaves into bite-sized pieces to ensure they cook evenly. For extra tenderness, massage the kale briefly with olive oil before adding it to the soup—this will soften its texture and enhance its flavor. - Thicken to Taste
The flour in this recipe helps thicken the broth, but you can adjust the consistency to your liking. For a richer soup, increase the flour slightly or let it simmer longer to reduce. For a lighter texture, skip the flour entirely or add more chicken broth.
What to Serve with Tuscan Soup
- Crusty Artisan Bread
A loaf of warm, crusty bread is the perfect companion to soak up the creamy broth. Choose a sourdough or baguette to add a slight tang and crunch to your meal. - Simple Green Salad
Balance the heartiness of the soup with a crisp green salad. Toss mixed greens, cherry tomatoes, and cucumbers in a light vinaigrette for a refreshing side. - Garlic Breadsticks
Recreate the Olive Garden vibe with buttery garlic breadsticks. The soft, garlicky goodness complements the soup’s bold flavors while adding an indulgent touch to your table.
Frequently Asked Questions
- Can I make this soup ahead of time?
Yes! Tuscan Soup tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 5 days and reheat gently before serving. - Can I substitute the kale?
Absolutely. Spinach or Swiss chard work well as substitutes. Add them toward the end of cooking since they wilt faster than kale. - Is this recipe gluten-free?
To make it gluten-free, replace the all-purpose flour with a gluten-free flour blend or skip the flour entirely. Ensure your sausage and broth are certified gluten-free. - Can I freeze Tuscan Soup?
Yes, but leave out the cream before freezing. Freeze the soup base in airtight containers for up to 3 months. When ready to serve, thaw, reheat, and stir in the cream or half-and-half.
Tuscan Soup
Perfect for chilly evenings, this soup is a flavorful medley of rustic Italian ingredients. The rich blend of spicy sausage and savory aromatics creates a depth of flavor that’s irresistible, while the beans and kale add satisfying texture and balance.
Ingredients
- 1 pound spicy Italian sausage casings removed if using links
- 1 medium white onion finely chopped
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 8 cups 2 quarts chicken broth
- 1 pound new potatoes diced into bite-sized pieces
- 1 15-ounce can cannellini beans, rinsed and drained
- 5 cups kale leaves stems removed, and chopped (approximately 5 ounces)
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Sausage
- Heat the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it into bite-sized pieces with a spatula. Cook until browned and fully cooked, approximately 6 minutes. Remove the sausage using a slotted spoon and set aside, leaving the rendered oil in the pot.
- Prepare the Aromatics
- Into the same pot, add the chopped onion, celery, and garlic. Sauté until the onion becomes translucent, around 4 minutes. Sprinkle in the flour, stirring continuously until it forms a light coating over the vegetables, about 1 minute.
- Incorporate the Broth
- Gradually pour in the chicken broth while stirring, scraping the bottom of the pot to deglaze. Bring the mixture to a simmer.
- Add Potatoes and Beans
- Stir in the diced potatoes and cannellini beans. Reduce the heat to low, cover the pot, and allow the soup to simmer for about 15 minutes, or until the potatoes are tender.
- Finish with Kale and Cream
- Add the chopped kale to the soup, cooking for 4 to 5 minutes until softened. Remove the pot from heat and let the soup cool slightly before stirring in the heavy cream or half-and-half. Return the cooked sausage to the soup and mix well.
- Season and Serve
- Taste the soup and adjust with salt and freshly ground black pepper as needed. Serve hot, and enjoy.
- Storage
- Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop over low heat until thoroughly warmed.
