I am so excited to share this Zuppa Toscana soup recipe, it came from a dear friend of mine. Unfortunately the Coast Guard took them to a new place, but every time I make it I think of her and all the good times we had hanging out. You never know, maybe the Coast Guard will bring them back this way one day.
Until she made this soup I never would have tried it when I went to Olive Garden. You see, I am a creature of habit, each time I went to Olive Garden I would only get the salad and bread sticks. I really enjoyed their ravioli or alfredo but never got a soup. I was overwhelmed by their soup choices.
Zuppa Toscana soup is perfect to make on a chilly winter day. It is nice that you can easily decide how spicy you want your soup. You can pick mild or hot Italian Sausage, also you can control how much crushed red pepper flakes you add to it.
Zuppa Toscana Soup
Zuppa Toscana Soup
- 1 Onion chopped finely
- 6-8 cloves of garlic chopped finely
- 1/2 tsp+ crushed red pepper flake
- 2 tbsp butter
- 2 tbsp olive oil
- 5-6 medium potatoes sliced thinly
- 32 oz. chicken stock
- 4 cups water
- 2-3 slices of bacon cooked and chopped
- 1 lb. italian sausage
- 1/2 bunch of kale ribbed and shredded
- 1 cup heavy cream
Heat butter and olive oil in large soup pot.
Saute onion, garlic, crushed red pepper flake over medium heat until onions are translucent.
Add chicken stock, water, bacon and potatoes. Bring to boil and cook until potatoes are tender.
Brown sausage while the potatoes are cooking. Drain the fat before adding to soup.
During the last ten minutes of cooking, add the kale and cook until wilted but still bright green.
Remove soup from heat and stir in the heavy cream just before serving.
If you have not tried this yet, RUN! to the store and get the ingredients to make it. I love how easy it is to make.