Trader Joe's Zuppa Toscana
This Trader Joe's Zuppa Toscana is a cozy, weeknight friendly soup that tastes like a homemade version of the Olive Garden classic. It comes together easily with simple Trader Joe’s ingredients and delivers that creamy, comforting flavor everyone loves, making it perfect for busy nights or cozy weekends at home.
Ingredients
- 1 lb. Trader Joe's Sweet Italian Chicken Sausage (can substitute pork sausage or hot Italian sausage) removed from casings
- 2 tbsp. garlic, about 6-7 cloves can also use 6-7 Trader Joe's frozen garlic cubes
- 1 medium onion, chopped about 1 1/2-2 cups
- 1 quart chicken stock or broth or chicken bone broth (salted)
- 2 large russet potatoes, cut into a small dice peeled or unpeeled (I never peel!)
- 1 cup heavy cream
- 1 tsp. Aglio Olio seasoning + more for sprinkling
- 1/2 tsp. smoked paprika
- 1 tsp. sea salt or kosher salt + more to taste
- freshly ground black pepper
- 3-4 cups kale, stems removed and roughly chopped
- Parmesan cheese/red pepper flakes, for sprinkling
Instructions
- Cook sausage: In a large, deep-sided pan or stockpot over medium-high heat, add sausage. Cook for 4-5 minutes, breaking the sausage up into small pieces with a wooden spoon.
- Add onion and garlic: Add onion and cook 2-3 minutes until slightly soft. Add garlic and cook 1-2 minutes more.
- Add: Add chicken stock and diced potatoes. Bring to a boil and cook for 10-12 minutes or until the potatoes are fork tender.
- Add: Reduce heat to med-low and add the heavy cream and spices. Make sure the soup isn't boiling when you add the cream as it might cause a grainy texture. Taste and adjust seasoning. Add kale and cook until the kale is tender -- about 2-4 minutes more.
- Finish: Ladle into bowls and top with more Aglio Olio seasoning, grated Parmesan cheese, and red pepper flakes (optional).
Notes
Casey's Tips
- Don’t boil after adding cream: Once the cream goes in, keep the heat low and let it gently warm. Boiling can cause a grainy texture.
- Make it ahead friendly: This soup tastes even better the next day! Reheat gently and add a splash of broth or cream if needed.
- Slow cooker option: Make the soup through Step 2 in the recipe card below. Transfer to a slow cooker and add the chicken stock and potatoes and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the potatoes are tender. Stir in the heavy cream, kale, and Aglio Olio seasoning during the last 20 to 30 minutes.
- Storage: Allow the soup to cool, then transfer to an airtight container and refrigerate for up to 3 to 4 days. You can freeze this soup, but given it contains heavy cream, it may separate a bit and change the texture.
Tried this recipe?Let us know how it was!