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Zuppa Toscana Soup Recipe

Zuppa Toscana Soup Recipe

| Katherine Teague

I am a newcomer to the making of Zuppa Toscana (a soup that Olive Garden made famous, if my understanding is correct). But now that I've tasted its goodness, it will never leave my winter recipe repertoire. It's cozy. It's comfort. We've tailored this recipe to suit our tastebuds and the Zesty Italian Sausage takes it next level. The smooth finish with a swirl of cream is where the comfort settles in and transports you to another world with every bite. 



* 1 lb. Zesty Italian Sausage

* 4 cloves minced garlic (or 4 tsp minced garlic from jar)

* 1 yellow onion, diced

* 1-2 cups diced white potatoes (I typically use baby or Yukon God potatoes)

* 6 cups chicken broth

* 2.5 cups chopped kale

* 1 cup heavy whipping cream

* 1/2 tsp salt (add more to taste as needed)

* Cooked bacon (optional for a topping)

* Olive oil



1. Cook Italian Sausage until crumbled and cooked through in a separate pan. Drain fat if desired.

2. Add a little sprinkle of olive oil to the bottom of a large stock pot or dutch oven. Add diced onions and saute for 4-5 min, sitrring as needed. Then add garlic and saute for 1 min. 

3. Add chicken broth, cooked sausage, and diced potatoes and bring the mixture to a simmer on medium-low heat for 10-15 min. Stir in salt, heavy cream and kale and simmer for about 5 more minutes. Add more salt to taste as needed.

4. Enjoy a cozy bowl of comforting soup! Top with crumpled bacon if desired for even more flavor. 




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Streams That Flow

The tension of good and hard is always present, but by these winding 'Streams that Flow,' I have found more life, love and kindness than I ever knew was possible. This blog is a stream-of-consciousness style record of the people, places, and even animals that have imprinted goodness and love on my life. Stories that I hope will inspire rituals of beauty, rest and belonging for you too within the flow of everyday life.