It’s my husband’s favorite soup at Olive Garden. I like to think I make it better. 🙂 He even agrees.
I know it’s not quite yet soup season, but I made it because I got some yummy Tuscan Kale in our Bountiful Basket.
I posted about it on instagram and got a few questions about it so I thought I would post it here too (you can find me on Instagram @deliacreates). I actually snapped a few pictures with my dSLR as well so that I could blog about it on my family blog, so you don’t have to go off my poor cell pictures. 🙂
It’s a recipe I got online a couple years ago, and have tweaked a bit every time I have made it. I wish I could link to the original, but I really wouldn’t know where to find it anymore. There are lots variations when you do a google search, so if you don’t like this version then you can find more that might suit your tastes better.
If it sounds intimidating, it’s really not. It only uses one pot and about 45 – ish minutes!
Zuppa Toscana
1 pound mild Italian Sausage
1 large onion, diced (white or yellow)
4+ strips of bacon, chopped
2-3 cloves of garlic pressed/minced
10 cups of water
5 cubes of chicken bullion
1 c. of heavy whipping cream
2-3 large red or russet potatoes chopped or sliced (I prefer chopped), leave skins on
small bunch of Kale, stems removed and leaves given a rough chop…you can use mustard greens which are spicier
1. In a large pot, cook sausage on medium high heat, until cooked through and brown. Remove sausage and store in fridge until later. Keep sausage drippings in the pan.
2. In same pot, lower heat to medium and saute chopped raw bacon and onion until bacon is cooked through and onions are translucent/soft. Add garlic and cook for about 1-2 minutes more, stirring constantly so garlic doesn’t burn.
3. Add water and chicken bullion. Increase heat to medium high and bring broth to a boil.
4. Add potatoes and reduce heat to medium. Cook about 1/2 hour or until potatoes are soft.
5. Add heavy cream, heat through. Then add sausage and kale, heat through again.
Serve warm. Top with Parmesan or Romano cheeses as you desire (we were out).
**I also like to serve it with sliced baguette bread smeared with garlic butter (3-4 cloves of garlic pressed and mixed into softened butter) and baked at 400 for 10-ish minutes.
Enjoy!
I hope you’re enjoying your Monday as well. Today, I’m painting the table in the background of these pictures a fun color. 🙂
I'm Italian…I love it!!!
http://lacianfrusaglieria.blogspot.it/2012/08/silvia-thinks-fede-sews.html
My husband loves this, I haven’t made it since I quit being able to have dairy… I must make some just for him when I get some Kale!
My oldest daughter works for Olive Garden..she will love this recipe!!
We love this soup at my house also, and I think our recipes are quite similar and most definitely better than Olive Garden!
We will have to try this soup when it stops being 100°+ around here… It looks delicious.
I’ve never tried this, but my husband also loves this. I’m definitely going to make this for him. Thanks for sharing Delia!
That looks SO delicious! I’ve never tasted Zuppa Toscana before, I’m going to try this once it cools down a little here. =)
We’ve been loving this recipe since I found it on the internet a few months ago. My recipe is pretty identical to yours. My husband and I love it. Goes well with the recipe for Olive Garden breadsticks that mys on found on line. Mmmm!
Looks delicious Delia! I’m sure your version is better than the restaurant too. Homemade is always better in my opinion. 🙂
Looks delicious!
These are the times I wish I knew how to cook.
🙂
i am so so so so sooo trying this soup soon.
http://tarabelle-adropofink.blogspot.com/
Can't wait to try this, friend! Thanks for sharing the recipe!
I just had this last week at Olive Garden and was going to look for a recipe to try to make it at home. Thanks for saving me a step!
Awesome recipe! I add a 1/2 tablespoon of crushed red pepper for a little spice! I never have leftovers when I make this soup!
I've made this a couple times now, and I love it! I didn't think I'd like kale in my soup, but that's the best part. =)