One of my favorite soups is Zuppa Toscana, which is served at the Olive Garden. Have you ever tried it? It's a lovely blend of potato, sausage and kale in a flavorful broth. I order it nearly every time I go! Several years ago I found the recipe online and made some tweaks and changes in an attempt to mimic the original. This version is as close as it's going to get, until I can find someone on the inside who's willing to photocopy the recipe so I can compare! It's delicious and easy and just perfect for a cold winter's night.
I love kale in this recipe as it's a green veggie that holds together well but becomes tender after cooking. I don't use the tough spines, instead cutting the leaves off, then chopping them into bite sized pieces.
Zuppa Toscana
- one 16-oz package of sausage {I like the Jimmy Dean Sage Pork Sausage}
- 3 medium russet potatoes, scrubbed and quartered, then sliced thin
- 2 cups of chopped kale
- 3/4 cup diced onion
- 1 1/2 tsp minced garlic
- 4 cups water {1 quart}
- 2 tsp chicken bouillon base
- 3-6 slices cooked bacon, crumbled
- 1/3 cup heavy cream
- salt & pepper to taste
- Parmesan cheese for topping
Saute sausage in a large pan over medium heat until browned. Transfer sausage to a separate bowl, reserving any grease in the pan. {Mine had about 1 TBSP}
Add in the onion, garlic and potatoes and cook over medium-high heat for about 5-8 minutes, until onions are soft and translucent Add in water and chicken base. Cook over medium-high heat, stirring often. After soup comes to a boil, cook for another 10-15 minutes, until the potatoes are tender. {Depends on how thin you sliced your potatoes!}
Once the potatoes are tender, add in the kale, bacon crumbles and cream. Continue cooking over medium heat until kale has softened, about 5 minutes. Reduce heat to simmer and cook for an additional 10-15 minutes.
Serve topped with Parmesan cheese.
ENJOY!
