Rate Recipe

This post may contain affiliate links. Please read our disclosure policy.

Zuppa Toscana.
Like you can order at The Olive Garden, my friends.
The very soup just happens to be one of
 my TeenSonMark’s favorites.
Pardon the hideous display of dirty dishes in the
background of this picture!
It happens, you know. 
Dirty dishes.
More often than not around here!
The people living here think they need to eat,
like around the clock or something.  
Just the other day MyHandsomeHusband asked LittleTwinBoyNate
“Hey bud, do you know where Mom is?”
“I don’t know, but I sure hope she’s in there doing the dishes…
…that kitchen is a real MESS.”
Hmm. Real mess, hu? Not sure why a 4 year old is keeping tabs on my dirty dish status. Seems kind of odd to me. Wonder where he gets his “kind of odd” personality. I’m sure it couldn’t be from me.To read about a crazy twin-made mess click here.
 
Anyhow! Would you like to know about this Zuppa Toscana?
Oh good, I’m so glad.  Let me just tell you.
It was really, really good folks.    
My TeenSonMark loved it.
I loved it.
All (minus 1) of my children loved it.
MyHandsomeHusband loved it.
It was a hit. That, is something to be grateful for!
Hope you love it as well! 

Zuppa Toscana
Time: 45 minutes
Yield: 15 servings
Recipe adapted from Two Peas and Their Pod

1 pound Italian Sausage
1/2 T red pepper flakes
1 large white onion, chopped
3 cloves garlic, minced
4 T crumbled bacon pieces (I used Hormel precooked bacon)
8 C chicken broth
2 C water
1 C half and half
2 large russet potatoes, sliced thin
3 C Kale, chopped
salt and pepper

 
1. In a large soup pot brown up your sausage with the red pepper flakes.

                           

2. While the sausage is cooking, slice up your potatoes. Nice and thin, now.

                           

3. Then quarter the slices.
4. Chop up your onions, and mince your garlic.

5. Once the sausage is cooked remove it to a plate, and pour your onions, garlic and bacon into the soup pot. Saute them, stirring frequently until the onions are transparent.

6. Add the broth and water to the soup pot.

7. Carefully pour in your potatoes. Bring the soup to a boil. Reduce the heat to a simmer and let the potatoes cook. Should only take about 10 minutes.



8. While your taters are cooking wash up your Kale. This lovely image above is Kale. I have to admit, when I read the original recipe I though. “Kale? What in the world is Kale? Is that some kind of bird without the U sound in its name?” Don’t tell anyone how exceedingly lame I am, ok? Thanks. ‘Precieate it. Kale, my friends is a thick leafy vegetable that can be found in a regular grocery store in the produce section. Easy. Much easier than finding Quail, as far as I can tail tell. 

Roughly chop up your Kale into small pieces.



9. Once your potatoes have cooked through, add the half and half,

and the Italian Sausage. Cook the soup just until it is heated through.



10. Add your Kale, remove from the heat and serve.

This Zuppa Toscana is FABULOUS served with the
I posted earlier in the week.
Simply FABULOUS!
Enjoy and have a great weekend everyone!
May your dirty dishes be few.
See you back here soon.

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

More About Me

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

39 Comments

  2. Jamie, Jamie, Jamie, I can NOT WAIT to make this soup I made it once before and used kale it was my first time and wasn't sure about it either but, it totally makes the soup. We are going to Sun River Oregon for a week in the snow and I believe this soup just moved up to the top of my menu!!!
    Thank you for posting it!!
    Janette

    Reply

    1. Nicole, you’re so right. It’s nice to have a healthy aiodctdin (besides the occasional double chocolate brownie!). Funny how a simple vinaigrette can transform such a healthy green, but I’m definitely hooked, too.

      Reply

  4. That soup looks delicious Jamie. I love just about anything Olive Garden. Can you believe I have never cooked with Kale. I really need to change that.

    Reply

  6. Ooooh! This is by far my absolute favorite soup from Olive Garden! I was thinking the OG version had spinach instead of kale…I learn something new everyday…like, I never knew that I even liked Kale. LOL Thanks for sharing the recipe. This is going on my menu plan for the weekend!
    Or maybe…just maybe I'll just have to take a trip to OG and save myself from all the dirty dishes. 🙂

    btw…love reading your other blog too! What great stories. The post about the twin made mess was great. I don't have twins but I have boys (4 of them) and the scenario sounded so familiar! LOL

    Reply

  8. When I saw your post for the breadsticks, I immediately got a craving for the Zuppos Toscana soup. Thanks for being a mind reader!!

    Reply

  9. Awesome,awesome,awesome!!!
    I loved this soup! Hubby thought it was a bit spicy..
    Maybe next time I'll use alittle less red pepper flakes to satisfy him!
    Thanks for the wonderful recipe!

    Reply