Zuppa Toscana

February 16, 2017 by Lisia Childs

Zuppa ToscanaThis creamy, hearty, delicious soup is so satisfying!  It’s my copy-cat version of the one that they make at the Olive Garden, and I like it even better.  It makes a HUGE batch (5 quarts), so it’s great for pot-luck dinners, parties, or big families. … BUT if you’re not looking to make so much, this recipe is easily cut in half.
Zuppa Toscana

Zuppa Toscana
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 5 medium russet potatoes
  2. 1 onion, chopped
  3. 3 cloves garlic, minced
  4. 6 cups water
  5. 8 cups (64 ounces) chicken broth
  6. 7 slices bacon (approximately ½ pound)
  7. 1 pound Italian sausage (mild or spicy according to preference)
  8. 2-3 teaspoons red pepper flakes
  9. 2 cups kale, chopped
  10. 2 cups heavy whipping cream
  11. Salt and pepper
Instructions
  1. Scrub and slice potatoes uniformly.
  2. In a large (8 quart) soup pot, combine potatoes, onion, garlic, bacon, water, and broth. Cover and bring to a boil, stirring occasionally. Reduce heat, and simmer until potatoes are tender.
  3. Brown sausage, and drain. Set aside.
  4. Wash and chop kale, and set aside
  5. When potatoes are tender, add sausage, and red pepper flakes, and simmer another 5 minutes. Stir in kale, and remove from heat. Add heavy cream, and salt and pepper to taste. Skim fat from top, and remove bacon slices.
  6. Serve with fresh grated Parmesan cheese.
Notes
  1. Yields 5 quarts, serving approximately 20
White Apron Blog http://whiteapronblog.com/
Scrub and slice 3 pounds russet potatoes It doesn't matter what size as long they're uniform.

Scrub and slice
3 pounds russet potatoes
It doesn’t matter what size as long they’re uniform.

In a large (8 quart) soup pot, combine 3 pounds russet potatoes (5 medium-sized) 1 onion, chopped 3 cloves garlic, minced 6 cups water 8 cups (64 ounces) chicken broth 7 slices bacon (approximately ½ pound)

In a large (8 quart) soup pot, combine
3 pounds russet potatoes (5 medium-sized)
1 onion, chopped
3 cloves garlic, minced
6 cups water
8 cups (64 ounces) chicken broth
7 slices bacon (approximately ½ pound)

Cover and bring to a boil, stirring occasionally.

Cover and bring to a boil, stirring occasionally.

Reduce heat, and simmer until potatoes are tender.

Reduce heat, and simmer until potatoes are tender.

While the soup is simmering, brown and drain 1 pound Italian sausage (mild or spicy according to preference) I like mild.

While the soup is simmering, brown and drain
1 pound Italian sausage (mild or spicy according to preference)
I like mild.

Wash and chop 2 cups kale First remove the stem, then chop the leaves. Set aside.

Wash and chop
2 cups kale
First remove the stem, then chop the leaves.
Set aside.

When potatoes are tender, add browned sausage 2 teaspoons red pepper flakes Simmer another 5 minutes.

When potatoes are tender, add
browned sausage
2 teaspoons red pepper flakes
Simmer another 5 minutes.

Stir in 2 cups chopped kale Remove from heat.

Stir in
2 cups chopped kale
Remove from heat.

Add 2 cups heavy cream salt and pepper to taste

Add
2 cups heavy cream
salt and pepper to taste

Skim fat from top, and ...

Skim fat from top, and …

... remove bacon slices.

… remove bacon slices.  You could chop and return them to the soup, or discard.

Top with fresh grated Parmesan cheese, and ...

Top with fresh grated Parmesan cheese, and …

... serve immediately.

… serve immediately.

Yummy!

Yummy!