Zuppa Toscana – Channeling the Olive Garden

So a staple recipe at our house started from a recipe I found on Annie’s Eats (through Pinterest). I literally have her recipes bookmarked on the home screen of my phone! Over time I have morphed this particular recipe slightly and want to share it with you.

Tonight we channeled The Olive Garden favorites that I love so much and this recipe is the top one on my list.

Tonight’s Menu – all you can eat soup & salad

Zuppa Toscana

  • Servings: 6-8
  • Difficulty: easy
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Zuppa Toscana
Italian salad
Bread (sticks)

I’ll share the soup recipe/rendition I do here.

Ingredients
1 lb. Jimmy Dean “Sage” breakfast sausage
1 tsp red pepper flakes
1 1/2 tsp Italian Seasoning
1/2 cup white wine
1 medium onion
3 cups chicken broth
1 tsp Italian seasoning
a few shakes of red pepper flakes (to taste)
pinch of salt
pinch of black pepper
3 cups water
4 medium russet potatoes diced into small-medium sized pieces
1 cup whipping cream (you can use whole milk, half and half, or really anything but I think the richer the better!)
2 cups de-ribbed, diced kale (de-ribbed just means that you take the stem out with a knife and then dice)

Directions
1. brown sausage with 1 tsp red pepper flakes and 1 tsp Italian seasoning. Remove from pan.
2. deglaze with 1/2 cup white wine
3. saute 1 medium onion (diced) in pan
4. add chicken broth, water, Italian seasoning, a few shakes of red pepper flakes, salt, pepper, diced potatoes (I leave the skin on mine – that’s how I like it) but do dice them small so they will cook quick and be bite sized.) I also add the sausage back in because I like the flavor it adds to the broth.
5. cook for 15-20 minutes with lid on, simmer until potatoes are cooked.
6.  Add whipping cream and kale – simmer until kale is softened to you liking. I like mine a little crunchy.

I served with a romaine salad with toppings I had on hand. (diced cilantro, onions, diced grape tomatoes in this case) and a sun dried tomato vinaigrette. YUM!

I literally make the items in this recipe staples in my pantry/fridge. That way I can make it anytime. I freeze the sausage so it’s ready to go and just make sure to have chicken broth and cream. Potatoes and spices and onions are usually on hand anyway.

Plus, this tells you how much I LOVE this recipe – it’s the whole reason I grew kale this year and my plants are still growing strong!!
And my self-proclaimed “non soup lover” of a husband LOVES this one!
GREAT Leftovers as the soup sits the flavors get even better! And you can easily freeze.
Okay you get the picture – it’s a must try.
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2 Comments

  1. One of my favorites as well! The recipe we use is pretty similar but adds bacon yum! Have you tried freezing/refrigerating it? We always have extra but I don't like how it keeps, I think it's mostly the cream and potatoes.

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