Zuppa Toscana Soup
I was hooked when I took my first bite of Zuppa Toscana at Olive Garden. It was perfect, the creaminess, potatoes, savory sausage and fresh kale. I knew I had to recreate it so I could enjoy it at home and serve it to others. Well, that was almost 10 years ago, and I must say that I’ve mastered this soup. It is so simple and easy to make, has super minimal ingredients, and is the perfect meal to serve when hosting.
Ingredients
2 lbs of Italian sausage
4 large potatoes
1 large onion, diced
4 cloves of garlic
1-2 chicken bouillon cubes
1 cup heavy cream
One bunch of fresh kale, washed and chopped
Instructions
In a (heated) pot add your 2 lbs of ground sausage. Italian sausage is harder to break apart so continue to break apart and stir until it is ground into small chunks.
While the sausage is cooking wash and slice your potatoes and set aside
Next, dice your onion and mince your garlic, set aside
Chop and wash your kale (I buy the pre-chopped kale which saves me a step) and set aside
Once your Italian sausage is fully cooked, set it aside (side note: I prefer it to be cooked with a slight crisp like a smash burger. I’ve noticed that cooking it this way gives the soup much more flavor)
Add the diced onions to the same pot with the sausage oils in it (we want all of that flavor)
Once the onions are transparent add the minced garlic and give it a good stir
Add in 6 to 8 cups of water, depending on the size of your pot, you will need to leave enough room to add your potatoes and cup of heavy cream later
Once your water begins to boil, add in your bouillon cubes (Add the full two cubes if you added the full 8 cups of water)
Once your bouillon cubes are fully dissolved add in your potatoes and cook until fork soft
Next, add in your heavy cream and bring to a boil
Add your Italian sausage back into the pot and give it a good mix
Finish by adding your kale, mix, and let simmer for 15 minutes (the longer you simmer the better)
ENJOY!!!!
