Zuppa Toscana Soup Recipe

I am not sure what put me in the mood to make soup last week. I think I will blame it on the frigid cold and snow that is just not melting here in Boise. Anyway I found this Olive Garden Zuppa Soup recipe on-line and could not resist giving it a try. Zuppa soup is one of Anthony’s mom’s favorites. It turned out delicious. I served it with stuffed mushrooms and French bread.


Zuppa Toscana Soup Recipe

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
8 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft.

Add chicken bouillon and water to the pot and heat until it starts to boil.

Add the sliced potatoes and cook until soft, about half an hour.

Add the heavy cream and just cook until thoroughly heated.

Stir in the sausage and the kale, let all heat through and serve. Delicious!