Easy Homemade Zuppa Toscana

Easy Homemade Zuppa Toscana

 

I love soup!  One of my favorite soups is Zuppa Toscana from Olive Garden. Theres something about making a big batch of soup that just warms the soul.  I love making soup on a crisp fall day all wrapped up in a bulky sweater and fuzzy socks.   My love for this Zuppa Toscana soup has grown over the years because its one of the few things I can eat at olive garden.   Yes, 99% of the time my new hires want to have their “welcome” lunch there, so I have taken a liking to the soup.  In an area with 50+ amazing restaurants how we end up at Olive Garden each time is beyond me,  I digress.  This Zuppa Toscana is super easy to make, and I have tweaked it to be a bit healthier.  This Zuppa Toscana is also a great way to introduce some kale into your loved ones diet without them giving you those adorable crinkled up faces.

 

Ingredients:

1 Lb Spicy Pork Sausage

1/2 Cup Onion, Diced finely

1/4 Teaspoon Chili Pepper Flakes

1/4 Teaspoon Salt

4 Cooking Potatoes, Sliced

1 large Bunch Kale or 1 Lb package of the baby kale

6 Cups Chicken Stock

1/2 Cream (if desired)

 

In a large stock pot add the pork sausage, diced onion, chili pepper flakes and salt cook over medium heat using a spatula to break up the meat as it cooks; cook until the sausage is browned and the onions caramelized.

Easy Homemade Zuppa Toscana

 

Wash and dry the kale and potatoes.  If you are using adult kale remove the veiny woody part then chop and set aside.  Using baby kale is a great way to save time.  I love the pre packaged organic baby kale my local grocer sells.

 

Kale

 

To prep the potatoes just slice them into 1/4 inch rounds or whatever shape you like.

 

Easy Homemade Zuppa Toscana

 

Once the meat is cooked add the kale, potatoes, and chicken stock and cook over medium heat for about 45 min or until the potatoes are fork tender.  Add the cream if desired and enjoy!  This Zuppa Toscana is the perfect soup for lunch or dinner and it freezes really well so making a double batch is a great way to save time.  I always have a soup back up in my freezer for those days/nights when I don’t feel like cooking.  It’s also nice to have one in the freezer at work for those days when you forget your lunch.

*Adapted from Olive Garden’s Zuppa Toscana Recipe.

Easy Homemade Zuppa Toscana
Author: 
Recipe type: Soup
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
I love soup! One of my favorite soups is Zuppa Toscana from Olive Garden. Theres something about making a big batch of soup that just warms the soul. I love making soup on a crisp fall day all wrapped up in a bulky sweater and fuzzy socks.
Ingredients
  • 1 Lb Spicy Pork Sausage
  • ½ Cup Onion, Diced finely
  • ¼ Teaspoon Chili Pepper Flakes
  • ¼ Teaspoon Salt
  • 4 Cooking Potatoes, Sliced
  • 1 large Bunch Kale or 1 Lb package of the baby kale
  • 6 Cups Chicken Stock
  • ½ Cream (if desired)
Instructions
  1. n a large stock pot add the pork sausage, diced onion, chili pepper flakes and salt cook over medium heat using a spatula to break up the meat as it cooks; cook until the sausage is browned and the onions caramelized.
  2. Wash and dry the kale and potatoes. If you are using adult kale remove the veiny woody part then chop and set aside. Using baby kale is a great way to save time. I love the pre packaged organic baby kale my local grocer sells.
  3. To prep the potatoes just slice them into ¼ inch rounds or whatever shape you like.
  4. Once the meat is cooked add the kale, potatoes, and chicken stock and cook over medium heat for about 45 min or until the potatoes are fork tender. Add the cream if desired and enjoy!

 

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