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zuppa toscana

(1 rating)
Patty57 avatar
Recipe by
Patty Bronson
@Patty57
Eugene, OR

This recipe is a "knock off" of Olive Garden's Soup. I love their soup but always feel I'm buying broth with little substance. This is a heartier version of their soup.

(1 rating)
yield serving(s)
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For zuppa toscana

  • 1 lb
    spicy italian sausage (you can use italian turkey sausage)
  • 6 - 10 c
    kale, rough chopped
  • red pepper flakes (amount depends on the heat you like)
  • 4 clove
    garlic, minced
  • 6
    strips of bacon, finely diced
  • 1 tsp
    italian seasoning (oregon flavor rack)
  • 32 oz
    chicken stock
  • 3
    large potatoes, peeled and diced
  • 1 c
    water (don't use if you are using 1/2 and 1/2
  • 1 1/2 c
    1/2 and 1/2 (or 3/4 c cream). you could use evaporated milk
  • salt and pepper to taste
  • parmesan, shredded for topping
  • basil chiffonade for topping
  • 1
    small onion, diced

How To Make zuppa toscana

  • 1
    In a Stock Pot, saute' sausage, when cooked drain through mesh colander in sink. While sausage is draining, cook bacon. Dice onion, peel (or not) and dice potatoes. When bacon is nearly cooked through add diced onions. When onions become translucent, add potatoes; saute for 3 or 4 minutes. Add Kale and garlic; cook till Kale begins to wilt.
  • 2
    Add, chicken stock and bring to boil. Reduce to simmer. Add Italian seasoning and hot pepper flakes. Reduce to simmer. Just before serving add 1/2 and 1/2 or cream. Do not allow it to boil.
  • 3
    To serve, ladle soup into bowl, top with grated Parmesan Cheese and basil. Serve with a toasted crusty bread. We like Rosemary bread topped with Parmesan.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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