Zuppa Toscana Recipe

If you’ve been to Olive Garden and eaten their Zuppa Toscana soup, you know what the hype is all about. This soup is everything a soup should be – creamy, spicy, salty, fresh, and …..potatoes, haha. I make this soup frequently, almost once a month!

Ingredients:

Spicy Italian Sausage

Potatoes

Water or Chicken Stock (your choice. If I use,water then I’ll add vegetable bouillon)

Kale

Onions

Heavy Cream

I don’t use any measurements when I create this soup and honestly, I always go overboard with the potatoes. The more potatoes, the better!

Step 1: Brown the sausage and onions.

Step 2: Peel, wash, and cut the potatoes. I prefer to cut them thinly so they cook faster, but feel free to cut them to your liking.

Step 3: Pour your choice of broth into the pot after the sausage is cooked. Once the water starts boiling, add the potatoes. Let the potatoes boil for 10-15 minutes.

Step 4: Pour in the heavy cream (I went a little heavy handed this time, but I would suggest anywhere from 1/4 of a cup to 1/3 of a cup.) Lower the heat to medium and allow the soup to simmer for another 10 minutes.

Step 5: This is personal preference, but you can add the kale into the pot or into your own bowl. I prefer to add it to my own bowl so that I have fresh kale the next time I want to heat up the soup. I love my kale fresh!

And that’s all! Pretty simple, right? Try this recipe out and let me know how you like it!