ZUPPA TOSCANA: ITALIAN POTATO SAUSAGE SOUP

Zuppa Toscana is one of my favorite soups, and when I go to Olive Garden, it’s almost always something that I order. With delicious broth filled with potatoes sausage and kale, it’s a unique dining experience that has you always going back for another spoonful.

I found a copycat Olive garden recipe for Zuppa Toscana several years ago but it wasn’t a perfect match. I tweaked it and adjusted it so many times, that I’m happy to say this Zuppa Toscana recipe is so close to the real thing. It’s easy to make, delicious, and absolutely perfect for a cold winter’s night!

 

 

A Quick Tip for Making Zuppa Toscana at Home

I love kale in this recipe as it’s a green veggie that holds together well but becomes tender after cooking. I don’t use the tough spines, instead of cutting the leaves off, then chopping them into bite-sized pieces.

 

 

What is Zuppa Toscana?

The name is an Italian term meaning “Tuscan soup” and the contents vary pretty widely depending on where you go to order it. Some places go so far as to include additional vegetables such as zucchini, carrots, celery, and tomato while others add in beans. Despite the wide changes the potatoes, kale, and sausage are a pretty standard thing to include in your Zuppa Toscana recipe.

 

 

Is Zuppa Toscana Gluten Free?

Yes, this recipe is gluten free. That being said, if you have a gluten allergy, double check the ingredients in your chicken bullion and the sausage as they can sometimes contain gluten.

 

 

Zuppa Toscana Ingredients

-one 16-oz package of sausage {I like the Jimmy Dean Sage Pork Sausage}

-3 medium russet potatoes, scrubbed and quartered, then sliced thin

-2 cups of chopped kale

-3/4 cup diced onion

-1 1/2 tsp minced garlic

-4 cups water {1 quart}

-2 tsp chicken bouillon base

-3-6 slices cooked bacon, crumbled

-1/3 cup heavy cream

-salt & pepper to taste

-Parmesan cheese for topping

 

 

How to Make Zuppa Toscana

Saute the sausage in a large pan over medium heat until it’s browned and then transfer the sausage to a separate bowl, reserving any grease in the pan. {Mine had about 1 TBSP}

Add in the onion, garlic, and potatoes and then cook over medium-high heat for about 5-8 minutes. You want the onions to be soft and translucent

Add in the water and the chicken base. Cook over medium-high heat, stirring often.

After the soup comes to a boil, cook for another 10-15 minutes until the potatoes are tender. {This time depends on how thin you sliced your potatoes!}

Once the potatoes are tender, add in the kale, bacon crumbles and the heavy cream. Continue cooking over medium heat until the kale has softened, this takes about 5 minutes. Reduce the heat to simmer and then cook for an additional 10-15 minutes.

Serve topped with Parmesan cheese.