Tuscan Potato Kale Soup

This Tuscan Potato Kale Soup is slightly creamy, robust, and full of fresh, whole ingredients. It’s based loosely on Olive Garden’s Zuppa Toscana Soup but with some added flavor and, of course, more delicious vegetables. It’s the perfect dinner when you need something to cozy up with and warm you from the inside out, especially on a cold rainy day.

So my mom is a wonderful English teacher, and she worked her butt off to get there. While I was growing up, she worked hard to provide for me as a single mom by working as a server and sitting through school full-time. She would often take me after school or on weekends to fill an empty non-service table during work. Well, lucky me, my mom’s colleagues spoiled me. The soup was pouring, the cheese was flying and I was living lavishly in rich, alfredo-boat luxury. I let that liquid gold POUR, I was swimming in unlimited soup and bread. My favorite soup? Zuppa Toscana: a creamy potato, sausage and kale soup, which I would top with outrageous amounts of cheese and chili pepper flakes. I’d hesitate to scarf it down for no more than the exact amount of time it took for the grated cheese to hit the top of my soup. Then I’d devour, ignoring the scolding hot sensation on the roof of my mouth. Bowl, after bowl, after bowl. It’s no wonder I grew so damn tall, I could’ve out-eaten an NFL quarterback back then…but that’s beside the point.  

Flash forward in time to this last December when I got incredibly sick which rudely ripped away my appetite. All I could eat were cans of soup and the only soup I could stomach were broth-based soups amounting to about 70 calories a meal; not amazing nutritionally. I lost 10+ pounds in a week and a half and decided this wouldn’t work. I needed sustenance and that’s when this long-lost love popped into my head. I decided I wanted Zuppa Toscana but I wanted a lot of it, made fresh at home, and with a bit more color and spice.

I whipped up this soup, made a few adjustments here and there until I loved it, and BOOM. Delicious. I haven’t stopped making it since. I’ve finally hit taste profile perfection by adding a kick of spice (which really helped with my sinuses), carrots and celery for color and texture, and of course, a dash of seasoning. An added bonus is ultimately you can make a LOT of this soup for not very much money, time, or effort. The perfect winter meal for a big family or food prepper. 

A LITTLE ABOUT THE INGREDIENTS…

• Yukon Gold Potatoes. These potatoes are known for their buttery flavor and creamy texture in addition to being rich in potassium and vitamin C.
• Kale. This leafy green is packed with vitamins A, K, and C, and is an excellent source of calcium, iron, and antioxidants. Kale adds a hearty texture and a boost of nutrients to your soup – the ultimate super green.
• Fat-Free Half and Half. This ingredient adds creaminess without the extra fat. It can be substituted with coconut milk for a dairy-free option, providing a slight sweetness and rich texture.
• Spicy Ground Sausage. Adds a flavorful kick to the soup and, of course, iron. If you prefer a milder flavor, you can use regular ground sausage. Sausage contributes protein and a savory taste that complements the vegetables.
• Sweet Onion. Provides a natural sweetness and depth of flavor. Onions are rich in antioxidants and vitamin C, and they help build the aromatic base of the soup.
• Carrots. These add a touch of sweetness and a pop of color. Carrots are rich in beta-carotene, fiber, and antioxidants, promoting good vision and overall health.
• Celery. Celery is low in calories but rich in vitamins K, A, and C, and it provides important phytonutrients and fiber.
• Chicken Broth. Forms the savory base of the soup. Using low-sodium broth allows you to control the salt content. Broth is rich in vitamins and minerals, and provides a depth of flavor.
• Garlic. Adds a pungent and aromatic flavor. Garlic has numerous health benefits, including anti-inflammatory and immune-boosting properties

How to Make this Tuscan Potato Kale Soup Gluten-Free

It’s basically already gluten-free! Just ensure all ingredients from the brands you buy are gluten-free. Specifically, use gluten-free sausage and chicken broth.

Storing & Freezing the Tuscan Potato Kale Soup

Storage: Allow the Sausage, Potato, and Kale Soup to cool completely before storing. Transfer the soup to an airtight container and refrigerate for up to 5 days.

Freezing: For longer storage, freeze the soup in airtight containers for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop.

Details & Considerations

• If you don’t have pecorino you can use parmesan but I suggest using slightly less since it’s saltier.
• If you’re spice sensitive, use regular ground sausage and skip on the red pepper flakes.
• You can use other potatoes but they don’t cook with the same soft texture as Yukon gold. If you use a different potato, adjust the boiling time accordingly.
• You can use coconut milk instead of the fat-free half-half if you prefer a dairy-free substitute.

More Savory Recipes:

Finally, if you find that you love this Tuscan Potato Kale Soup recipe, try these other comforting recipes next:

Boiling Down The Steps

Prep Your Produce:

First, wash your carrots, sweet onions, celery, kale, and potatoes, then part dry.

Slice potatoes into rounds, chop the carrots, onions, and celery small, and then coarsely chop the kale. 

The Foundation – Broth and Sausage:

Put a large soup pot on medium-high heat, drizzle in a  light amount of olive oil, and drop in the spicy ground sausage (spicy is optional, any ground sausage will do).

Then add onion and cook until onion is translucent and sausage is cooked thoroughly.

Pull out the onion and sausage and put them in a bowl with a paper towel to soak the grease. Leave any remaining sausage grease in the pot.

Toss the carrots and celery into the pot and saute for 2-3 minutes.

Then drop in the garlic and cook for 1-2  minutes, stirring continuously so the garlic doesn’t burn. 

Add chicken stock and water and bring to a boil.

Layer By Layer:

Once the broth is boiling, drop in the potatoes and the sausage and cook for 15 minutes or until the potatoes are tender and break apart easily with the slice of a fork.

Bring It Together With A Pop Of Kale:

Drop soup to medium heat. Add the coarsely chopped kale and mix into the potato soup mixture.

Then add paprika, onion powder, garlic powder, generous pepper and salt to taste.

Add in the fat-free half and half and the pecorino romano and stir.

Top It Off To Bring It All Together:

Then, it’s optional, but I serve it with shaved or shredded pecorino and red pepper flakes. Enjoy!

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