Zuppa Toscana Recipe for Two
If you love the Olive Garden’s Zuppa Toscana as much as I do, you will have this at home over and over. It is perfect. Slightly creamy with potatoes and kale (which I like, but it needs to be in small pieces).
Zuppa Toscana
If you love the Olive Garden’s Zuppa Toscana as much as I do, you will have this at home over and over. It is perfect. Slightly creamy with potatoes and kale (which I like, but it needs to be in small pieces).
Equipment
- Small frying pan
- Medium soup pot
- Knives
Ingredients
- 2 Cups Chicken broth
- 2 Cups Russet potatoes , cleaned and cut into 1/2 inch cubes
- 6 oz. Spicy ground Italian sausage
- 1 Cup Kale , cleaned and chopped into small pieces
- 2 Tbsp Belgioioso parmesan snacking cheese, shredded
- 1 Tbsp Heavy whipping cream
- 1 Tbsp Fairlife 2% milk
- 1/8 tsp Salt
- 1/16 tsp Black pepper
- 1/16 tsp Red pepper flakes, optional
Instructions
- Using a small skillet, over medium heat, cook Italian spicy sausage for 5 minutes or until done, breaking it up into bite-sized pieces. Drain well and place between paper towels. You want to drain off as much of the oil from the sausage. Set aside.
- Add the broth, sausage, potatoes, kale, salt, and pepper to a medium-sized pot over medium heat. Cook for 10 minutes.
- Add cream and milk, then reduce the heat to low. Cook for 5-10 minutes more.
- Serve hot with 1 Tbsp Parmesan cheese on top of each bowl if desired.
Notes
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Calories: 520kcalCarbohydrates: 34gProtein: 24gFat: 33gSaturated Fat: 13gTrans Fat: 0.5gCholesterol: 80mgSodium: 970mgPotassium: 1210mgFiber: 3gSugar: 3gCalcium: 160mgIron: 3.3mg
Tried this recipe?Let us know how it was!