Zuppa Toscana…my absolute favorite soup!

I remember the very first time I tried zuppa toscana. I was with my buddy, Dolores, and we were at the Olive Garden. I had never heard of the soup before and had no idea what a love affair would bloom from that first bowl. Dolores and I would return often, on our lunch break, and order the all you can eat soup and salad, of course I would gloss over the salad so that I was sure to get my fill of that soup!

About 3 years ago, I decided to start making zuppa toscana myself. It’s a simple soup to put together, and it turns out great every time! This is by far my favorite soup…

I do enjoy making things a bit spicy so I really soup it up with spicy Italian sausage and a touch of red pepper flakes. If you prefer yours more mild, you might want to change that up!

Enjoy!

ZUPPA TOSCANA RECIPE | GIMME A MINUTE EP. 26

5 from 1 vote

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Zuppa Toscana

Author: Isis

Ingredients

• 1 lb Italian sausage casings removed
• 4 slices bacon cut into small pieces
• 1 cup onion chopped
• 4 cloves garlic minced
• 1/2 teaspoon fennel crushed
• 1/4 teaspoon red pepper flakes
• 4 russet baking potatoes sliced
• 4 cups chicken stock
• 2 cups water
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 3 cups kale chopped
• 1 cup heavy cream room temperature

Instructions

1. Chop the sausage into small pieces and brown in large soup pot
2. Remove the sausage from the pot and set aside
3. Add the bacon to the pot and cook until crispy
4. Stir in the onions add cook until translucent
5. Add garlic, fennel and red pepper flakes and cook for about a minute
6. Put the sausage back in the pot along with the potatoes
7. Add the chicken stock and enough water to cover everything
8. Bring to a boil, reduce heat, cover and simmer about 15 minutes, until potatoes are tender
9. Add the kale and heavy cream
10. Cover and cook another 10 - 15 minutes