Monday, January 27, 2014

Zuppa Toscana

Here's another favourite recipe.  If you don't recognize the name, this is one of the soups you can get at Olive Garden.  It has sausage, potatoes and kale in a light creamy broth.  Hubby loves it and he doesn't like soup.  I was thrilled when I found this copy-cat recipe that was very similar in taste but doesn't require any special ingredients.  I love how hearty it is so it's great for lunch or dinner if you pair with some warm, crusty bread (preferably covered in some sort of cheese).  You could even try to make breadsticks and pretend you're at Olive Garden.  I have a not-so-secret ingredient that wasn't in the original recipe that I've added.  I also add the kale last because I don't like kale overcooked.  I've made this with all Italian sausage, all turkey sausage, and half and half.  They all taste great but our favourite is using all Italian sausage.  If you buy the links, remove the sausage from the casing.  Enjoy!

Oops, this picture is missing garlic.
My not-so-secret ingredient: Original or Low Sodium

Zuppa Toscana 
Prep Time: 10 min. Cook Time: 30 min
Serves 4 as dinner or more as a starter
Adapted from Annie's Eats

1 lb. mild Italian sausage
1 large onion, chopped
3-4 cloves garlic, minced
½ cup white wine to deglaze the pan
2 russett potatoes, washed and scrubbed, cut into discs
900 ml (1 tetra pack) your favourite chicken broth
1 cup water
1 pack of homestyle chicken stock (in jelly form)
1 cup heavy cream
3 cups fresh kale, chopped

Over medium heat, crumble the sausage into the pan and cook until well browned.  Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside.  Add the chopped onion to the pan and sauté until tender, about 5-7 minutes.  Add the garlic to the pan and cook for a minute more, just until fragrant.  Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits.  Add the potatoes, chicken broth, water and chicken stock jelly to the pot.  Return the sausage to the pot and stir.  Increase the heat to medium-high to bring to a boil them reduce heat to low-med.  Cover and simmer until potatoes are fork tender and cooked, about 20 mins.  Add cream and kale and stir together.  Cover and simmer for 5 more minutes to wilt the kale. Serve and enjoy!


  1. I'm going to make this. I have a friend who LOVES this soup... I'll have to make it for her!