Zuppa Toscana Soup

Zuppa Toscana Soup

SERVINGS

6

PREP TIME

10 Min

COOK TIME

15 Min

You’ve likely enjoyed Zuppa Toscana soup at Italian restaurants, and we’ve got an easy, homemade recipe that will be just as delightful! A savory mix of Italian sausage, potatoes, kale and seasonings in a creamy broth, this one-pot Zuppa Toscana is ready in just 25 minutes. Using one can of our Diced White Potatoes is more than just a quick shortcut – it's also a budget-friendly option, and you won’t be able to get enough of this heartwarming soup.
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Green Giant® Diced Potatoes

Green Giant® Diced Potatoes
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Zuppa Toscana Soup

FULL RECIPE

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Green Giant product(s) used: Green Giant® Diced Potatoes

Lists of ingredients:

  • 1 pound Italian sausage (mild or hot), casings removed
    1 sweet yellow onion, diced
    2 cloves garlic, minced
    6 cups chicken broth
    1 teaspoon Italian seasoning
    2 cups heavy cream
    4 cups chopped kale
    1 can (15 ounces) Green Giant® Diced White Potatoes, drained

STEPS

1 Heat sausage in a large pot or Dutch oven over medium and break up with a spatula. Brown for 5 minutes, stirring regularly.
2 Add onion and garlic. Cook for 5 minutes.
3 Stir in chicken broth, Italian seasoning and heavy cream. Bring to a boil, then reduce heat to low.
4 Stir in kale and diced potatoes. Simmer for 3-4 minutes, until kale is tender.

TIPS & TRICKS

If you’d like to make dairy-free Zuppa Toscana, swap the heavy cream with 1 cup soy milk and 1 cup olive oil.

Can you freeze Zuppa Toscana? Absolutely – Use a freezer-safe container and cool the soup completely before storing it in the freezer. Use within four weeks.

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Green Giant product(s) used: Green Giant® Diced Potatoes

  • 1 pound Italian sausage (mild or hot), casings removed
    1 sweet yellow onion, diced
    2 cloves garlic, minced
    6 cups chicken broth
    1 teaspoon Italian seasoning
    2 cups heavy cream
    4 cups chopped kale
    1 can (15 ounces) Green Giant® Diced White Potatoes, drained

1 Heat sausage in a large pot or Dutch oven over medium and break up with a spatula. Brown for 5 minutes, stirring regularly.
2 Add onion and garlic. Cook for 5 minutes.
3 Stir in chicken broth, Italian seasoning and heavy cream. Bring to a boil, then reduce heat to low.
4 Stir in kale and diced potatoes. Simmer for 3-4 minutes, until kale is tender.

Tips & Tricks

If you’d like to make dairy-free Zuppa Toscana, swap the heavy cream with 1 cup soy milk and 1 cup olive oil.

Can you freeze Zuppa Toscana? Absolutely – Use a freezer-safe container and cool the soup completely before storing it in the freezer. Use within four weeks.

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