• Zuppa Toscana

    2 votes
    Zuppa Toscana
    Prep: 10 min Cook: 15 min Servings: 6
    by Healthy Mamma
    7 recipes
    Healthy and Delicious version of *eghemm, Olive Garden's Zuppa Toscana.


    • 1 bunch Kale, rinsed and chopped
    • 1 small yellow onion, chopped
    • 3 cloves garlic, chopped
    • 1 can, Cannelini beans, drained and rinsed
    • 3 Russet potatoes, sliced thinly, peels on
    • 2 tablespoons extra virgin olive oil
    • 6-8 cups Organic Chicken Broth (not in a can)
    • Italian Sausage


    1. First, smash and chop garlic.
    2. Place a large ceramic dutch oven over medium-high heat.
    3. Add oil.
    4. When hot, add onion, saute 3-4 minutes till soft and browned. Add garlic, cook just 30 more seconds.
    5. Add sausage breaking up to small pieces. Cook till browned, about 4 minutes.
    6. Pour in broth while scraping bottom of pot with a plastic spatula to remove browned bits (deglaze).
    7. Add Potatoes
    8. Add kale and beans. Bring to soft boil, turn down heat to medium-low, cover and cook 10 minutes to combine flavours.
    9. Add salt if needed.
    10. Serve with crusty Rosemary Olive Oil bread

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    • Phyllis Smith
      Phyllis Smith
      Sounds good and I'm making it tonight.
      If you enter a weight for the can of Cannelini beans (14 oz?) the nutrition will be figured with them included and be more accurate.
      • TINO GTZ
        TINO GTZ
        si cebe rica

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