Sausage, Kale, and Potato Soup (Copycat Olive Garden Zuppa Toscana)
Prep time
Cook time
Total time
Recipe type: soup
Serves: 7
  • 1 tablespoon olive oil
  • 1 pound of ground turkey (or poultry) Italian sausage (or 6 links casings removed)
  • 1 medium onion, chopped
  • 6 cloves garlic, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon crushed red pepper
  • 4 medium russet potatoes, skinned, thickly sliced, and quartered
  • 4 cups chicken broth
  • 2 cups 1% milk
  • ½ teaspoon salt
  • 3-4 cups chopped kale
  1. Heat olive oil in medium to large soup pot and cook italian sausage until no longer pink. Break apart and crumble as it cooks.
  2. Add to sausage the onion, garlic, basil, oregano, and thyme. Cook for 5 minutes or until the onion and garlic start to soften.
  3. Add in potatoes, chicken broth, and milk. Cook until potatoes are soft. About 25 to 30 minutes. Give it a taste then add in the salt.
  4. Stir in the kale and cook for another 15 minutes or until kale is tender. Serve hot.
Make ahead tips

This soup can be made ahead completely then frozen in individual containers. Thaw in refrigerator then warm up on stove or microwave.
Nutrition Information
Serving size: 1/7 of recipe Calories: 316 Fat: 11 Carbohydrates: 34 Fiber: 3 Protein: 20
Recipe by Organize Yourself Skinny at