My Zuppa Toscana Recipe!

Looking to create a fabulous meal for your family, but you’re just not sure what to make? Since I was little I loved cooking in the kitchen, and not only following certain recipes, but making recipes my own. Olive Garden serves a soup called Zuppa Toscana. Some of my readers may be aware of this soup, and others may not have ever heard of it. This soup is rich and hearty, and is not good if you’re trying to diet. However, if it’s one of those days where you need some comfort food, this is the recipe for you.

1. 1 pound Italian sausage (spicy)

2. 4-6 slices of bacon

3. 4-6 russet potatoes, cut into bite-sized cubes

4. 1 onion, chopped

5. 2 tablespoons garlic, minced

6. 32 ounces of chicken broth

7. 1/2 bunch kale (or Swiss chard), destemmed and cut/torn into bite-sized pieces

8. 1 cup heavy whipping cream

9. 1 tsp red pepper flakes

Directions:

1. Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.

2. Add onions, garlic, red pepper flakes, salt, and pepper to sausage and cook until onions are clear and aromatics of the seasonings blend together.

3. Reduce heat back to medium and place potatoes in the pot. Slowly add the chicken stock and water and stir. (Use a chicken bouillon envelope for extra flavor if chicken stock is weak).

4. Cook on medium heat until potatoes are done, stirring occasionally. Once potatoes are done, add flour or cornstarch and simmer for another 15 minutes.

5. Reduce heat to lowest setting and sprinkle in your kale and cooked bacon, then slowly pour in the cream while stirring.

The Way I Make Zuppa

When I whip this recipe up in the kitchen, I use hot sausage from Wegmans (2 packages) and entire packages of bacon, because who doesn’t like bacon? Next, I use 10 cups worth of chicken broth, and I’ll add one or two Boyen chicken cubes to ensure flavor. Instead of russet potatoes, I use red potatoes. I use the red potatoes because I’m not a fan of russet potatoes. I use about 6 large red potatoes, but if using the small red potatoes, I will use the entire bag. Of course, I use one sweet onion (finely minced). As well, I add about 2 spoonsful of minced garlic, because I thoroughly enjoy garlic. Add kale if desired, but I don’t always use Kale, because super food is just overrated sometimes. To make this soup to its fullest potential, add 1 cup of heavy whipping cream. Fun fact: you can’t add heavy cream. Milk, or half and half, because these three ingredients do not work. Don’t forget to sprinkle in some red pepper flakes for some extra zest in your soup.

I hope you enjoy this recipe.