Zuppa Toscana Soup Recipe

The day that I have been waiting on all summer has finally arrived.  The official start of fall is finally upon us! I would be lying if I said I wasn't elated and MAYBE went a little over the top with the festivities, but hey...you only live once, right?  Anyway, I digress.  What I WANTED to say was that we were blessed with the most perfect fall day and I was able to make one of my very favorite soups Zuppa Toscana.



I will never forget the first time I tried this at Olive Garden.  It was love at first sip, and I KNEW I had to recreate it at home.  I dare say that this recipe is pretty perfect and I can't wait to share it with you!  

Let's Get Started! 


For this Zuppa Toscana Soup Recipe you are going to need a new simple ingredients.  


  • 1 lb. Sweet Italian Sausage
  • 1 onion, finely diced
  • 1 tbsp garlic, minced
  • 1 tsp crushed red pepper flakes
  • 4 c chicken stock
  • 2 c Water
  • 2 c. kale, stemmed and chopped
  • 2-3 potatoes, thinly sliced
  • 1 c Heavy Cream
  • 2-3 tbsp. olive oil
  • Salt & pepper to taste

To begin, place your Dutch oven over medium high heat and add olive oil.


Once your pot is hot, add your onions and cook until soft and translucent.


Next you will add the garlic.  Cook the garlic until you can smell it coming from the pot.


Now it is time to add the sausage and...


Red chili flakes.


Let the sausage brown and cook all the way through.


Once the sausage is fully you will add the chicken broth to the pot and let it come to a boil.  


While you are waiting on your stock to come to a boil, take this opportunity
to prep your kale and potatoes.

I like to cut my potatoes in half and thinly slice them.  Also, I pull the green, leafy part of the kale off of the stem and chop is finely.  


Once the broth has come to a boil you will add your potatoes and...


kale.  

Give it all a little stir so everything is mixed well in the pot.  


Cover and let simmer for 15-20 minutes. 


After the 15-20 minutes make sure your potatoes are fork tender.  If they are, you can add the cream.  


Give everything a stir and you are ready to eat!



This Zuppa Toscana Soup Recipe is warm, hearty, a little spicy.  It really is the perfect meal for these chilly fall nights, and it so east to make!  I know you're gonna love it so give it a try tonight!  

And as always...

Happy Eating, Happy Reading, and Happy Living,

~The Kitchen Wife~




Zuppa Toscana:


*Prep Time: 10 minutes *Cook Time:  30 minutes  *Difficulty:  Easy *Servings: 6-8
Ingredients:
  • 1 lb. Sweet Italian Sausage
  • 1 onion, finely diced
  • 1 tbsp. garlic, minced
  • 1 tsp crushed red pepper flakes
  • 4 c chicken stock
  • 2 c Water
  • 2 c kale, stemmed and chopped
  • 2-3 potatoes, thinly sliced
  • 1 c Heavy Cream
  • 2-3 tbsp. olive oil
  • Salt & pepper to taste
Directions:
  1. Place the Dutch oven over medium high heat and add oil.
  2. Place onions in pot and cook until soft and translucent.
  3. Add garlic and cook until you smell the garlic coming from the pan.
  4. Add sausage and chili flakes. 
  5. Chop and brown sausage.
  6. Add chicken stock to the pot.
  7. Using a wooden spoon, scrape brown bits from the bottom of pan. 
  8. Bring to boil and add sliced potatoes and kale.
  9. Allow potatoes and kale to cook for 10-15 minutes.
  10. Add cream to pot, stir, and taste for seasoning.
  11. Ladle into a bowl, top with parmesan, and ENJOY!
**This pairs great with a nice toasted, crusty bread**



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