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Zuppa Toscana

6 Jan

Sorry for the terrible camera-phone picture. The battery died in my camera.

I’ve been on a soup kick lately, pretending that it’s cold outside, with the air conditioner blasting.  Oh the joys of living in south Texas.  Anyway, my favorite soup is Olive Garden’s Zuppa Toscana.  If you’ve never had it before, it’s a potato soup, with kale and Italian sausage.  It is creamy, delicious, and has a slightly spicy kick.  There are TONS of knock-off versions of Olive Garden’s recipe on the internet, but I couldn’t find one that I liked… so I guess you could say this recipe is adapted from every knock-off version I could possibly find.  I used 3 large potatoes, but I probably could have added another potato.


  • 4 Tablespoons butter
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • Salt and Pepper to taste
  • 3 large potatoes halved then sliced thinly
  • 1 lb hot Italian sausage (I shopped at the end of the night, and they only had medium, so I made up with it by adding some heat from red pepper flakes)
  • A sprinkle of red pepper flakes if you’re not using hot Italian sausage
  • 2 cups chopped kale
  • 1 cup heavy cream


Melt the butter in the bottom of your soup pot over medium heat.  Add chopped onion, and cook until translucent.  Add the garlic, stir constantly for one minute.  Immediately add chicken stock, salt, and pepper.  Add sliced potatoes, and turn the heat up to medium-high.
In a separate skillet, brown your Italian sausage (casings removed), adding red-pepper flakes if needed.  When done, drain the fat and set aside.  You’ll add this at the end, because you don’t want it to overcook in the soup.

Add the sausage and kale to the soup once the potatoes are just about done (around 20 minutes), which should take about twenty minutes. Turn the heat to medium low, and simmer for 10 minutes. Add the heavy cream, stir, and serve!