Zuppa Toscana, meaning "Tuscan Soup" in Italian, combines simple, wholesome ingredients to create a dish with big flavors. While inspired by Tuscan cuisine, the soup is popularized by Italian-American restaurants, especially Olive Garden. Here’s what goes into this savory soup:

• Italian Sausage: Use hot for a spicy kick or sweet for a milder flavor.
• Potatoes: Tender chunks of potato create the soup's hearty base.
• Greens: Traditionally kale, but baby spinach works perfectly too.
• Aromatics: Onion and garlic form the flavor foundation.
• Chicken Broth: Rich and savory, this forms the liquid base.
• Heavy Cream: Adds creaminess to balance the bold flavors.

Equipment:

• Large pot or Dutch oven
• Cutting board and knife
• Ladle
• Wooden spoon or spatula

Ingredients: 

• 1 medium onion, chopped
• 1 lb hot or sweet Italian sausage
• 5 cloves garlic, chopped or minced
• 4 medium to large potatoes, diced
• 4 cups chicken bone broth
• 1–2 cups water (to cover potatoes)
• ¼ tsp thyme
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt and pepper to taste
• 1 cup heavy whipping cream
• 3–4 handfuls baby spinach or kale

• Preparation Time: 15–20 minutes (chopping vegetables, browning sausage, and gathering ingredients)
• Cooking Time (Stovetop): 30–40 minutes (includes simmering potatoes until tender and finishing with cream and greens)
• Cooking Time (Crock Pot):
  • Low: 6–8 hours
  • High: 3–4 hours
• Cooking Time (Instant Pot):
  • 10 minutes sautéing and pressure-building
  • 8 minutes pressure cooking
  • Quick release and finishing: 5 minutes

Total Time:

• Stovetop: 45–60 minutes
• Crock Pot: 3–8 hours (depending on the setting)
• Instant Pot: 30–35 minutes

If you prefer a creamier, thicker soup, here are a few options:

• Mash the Potatoes: Use a potato masher to partially mash some of the potatoes directly in the pot.
• Add Cornstarch Slurry: Mix 1 tbsp of cornstarch with 2 tbsp of water, then stir it into the soup and simmer until thickened.
• Blend a Portion: Scoop out a small amount of soup and blend it, then return it to the pot for added creaminess.

• Season As You Go: Taste the soup as it cooks and adjust the salt and pepper to your liking.
• Use Fresh Greens: If you’re using kale, remove the tough stems for a smoother texture.
• Brown the Sausage: Browning the sausage enhances the flavor and creates tasty caramelized bits.

• Quick and Easy: On the table in under an hour for stovetop, or even easier in a slow cooker or Instant Pot.
• Customizable: Adjust the spice level, creaminess, or type of greens to your preference.
• Comforting: Perfect for cozy nights or when you need a warm, hearty meal.

For this soup, Russet potatoes are a popular choice due to their starchy, tender texture, which helps thicken the soup naturally. You can also use:

• Yukon Gold Potatoes: Slightly waxy and creamy, they hold their shape well and add richness.
• Red Potatoes: A firmer option that holds up well if you prefer chunkier potato pieces.

Crock Pot Method:

• Brown the sausage and onions in a skillet, then transfer to the crock pot.
• Add potatoes, broth, water, and seasonings. Cook on low for 6–8 hours or high for 3–4 hours.
• Stir in the cream and greens 15 minutes before serving.

Instant Pot Method:

• Use the sauté function to brown the sausage and onions. Add garlic and cook for 1 minute.
• Stir in potatoes, broth, water, and seasonings. Seal the lid and cook on Manual/Pressure Cook for 8 minutes.
• Quick release the pressure, then stir in the cream and greens.

Situations:

• Family Dinner: A one-pot meal that’s satisfying and easy to prepare.
• Meal Prep: Make a big batch and enjoy leftovers for several days.
• Potluck or Party: A crowd-pleaser that pairs well with crusty bread or a simple salad.

Variations:

• Turkey or Chicken Sausage: A leaner alternative to traditional pork sausage.
• Dairy-Free: Swap heavy cream for coconut milk or cashew cream.
• Low-Carb: Substitute potatoes with cauliflower florets.
• Extra Veggies: Add carrots, celery, or bell peppers for more nutrition.