Zuppa Toscana Soup
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SERVINGS
6
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PREP TIME
10 Min
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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.
FEATURED PRODUCTS
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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:
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1 pound Italian sausage (mild or hot), casings removed1 sweet yellow onion, diced2 cloves garlic, minced6 cups chicken broth1 teaspoon Italian seasoning2 cups heavy cream4 cups chopped kale1 can (15 ounces) Green Giant® Diced White Potatoes, drained
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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 removed1 sweet yellow onion, diced2 cloves garlic, minced6 cups chicken broth1 teaspoon Italian seasoning2 cups heavy cream4 cups chopped kale1 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.
