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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

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39 Comments

  1. Hi, I actually made this soup a couple of weeks ago however, when I put the sausage back into the soup it made my soup all greasy and red. Do you hae any helpful tips for that. It was still delicious I just don't know why it went red.

    Reply

  2. I LOVE Kale! I went grocery shopping today and made sure to buy all the ingredients for this soup, it looks so delicious! Can't wait to try it out this week!

    Reply

  3. I really liked this soup. My kids thought it was to spicy. Is it the red pepper flakes or the Italian sausage? I love love your blog and the step by step instructions.
    THANKS

    Reply

  4. Melissa,
    So glad you liked it! I would check to see what kind of Italian Sausage you are using. They usually come in mild and hot. Also, leaving out the red pepper flakes would help as well. If you have kids who don't like the heat I would choose the mild sausage and then leave the red pepper flakes out. Good luck!
    ~Jamie

    Reply

  5. Yum! I have been making Zuppa Toscana for about 10 years and it is my families favorite soup recipe. Mine is very similar to yours, although I like to use either Jimmy Dean Hot breakfast sausage, or Hormel Spicy Breakfast sausage (which is even hotter).

    Your breadsticks look GREAT. I have been experimenting with a couple of recipes for Olive Garden Copycat breadsticks, but I haven't been happy. Can't wait to try yours soon!

    Reply

  6. Jamie~
    Update since the last time I made this and was a bit to spicy( for Dh)….Tonight I made it with a couple shakes of red pepper flakes and it turned out perfect! I'm going to a soup party this weekend and for sure I'm taking Zuppa with me :oD
    Thanks again for the awesome recipe!

    Reply

  7. Making this tonight for some company for the umpteenth time and I LOVE it along with the Olive Garden Breadsticks. Thank you so much!!!!!

    Reply

    1. Holly,
      Kale is a lot more hearty than spinach, so it keeps its shape nicely when added to the hot soup. Spinach will wilt quickly and leave you with a lot of soggy greens in your soup. Hope this helps.
      ~Jamie

      Reply