Made with sausage, dark kale and potatoes, this rustic Italian soup makes a comforting and delicious winter dinner!
Zuppa Toscana Olive Garden Copycat RecipeZuppa Toscana is rustic Italian soup influenced by the flavors of sun-drenched Tuscany. It's made with big chunks of tender potatoes, sausages (generally Italian, though you could use whatever you had on hand) and leaves of kale. I used cavolo nero, my favorite type of kale because it has an intense, earthy taste.
If you reduce the amount of potatoes and sausage called for, this soup would be perfect for a light lunch. Keep the amounts I've specified and it'll be filling for dinner, too. Serve with good, chunky bread for dunking and tuck in for a delicious and easy soup you'll make again and again.
I am entering this recipe in a winter warmers competition at The Co-operative Electrical Shop! For more details on the competition and so that you can enter too, go here.
Ingredients:For the Zuppa Toscana
1/2 cup double/heavy cream
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 onion, diced
1 bunch cavolo nero or other kale
1 1/2 tsp crushed red peppers
2 cubes chicken stock
2 cloves garlic
4 tbsp bacon
4 large potatoes, chopped
6 sausages, Italian or your favorite
8 cups water
Instructions:Zuppa Toscana Olive Garden Copycat Recipe
- Saute sausage and crushed red peppers in a large stock pot along with the smoked paprika.
- Drain off the excess fat and remove the sausages and store in the fridge.
- Fry the bacon, onions, garlic and garlic and onion powders in butter in the same pan, until the onions are soft, about 5 to 10 minutes.
- Add the chicken stock and water and bring to the boil.
- Once boiling, add the potatoes and cook until they are tender, about an hour.
- Add the cream and heat through.
- Cut the sausage into chunks and stir into the soup with the cavolo nero. Season with salt and pepper and serve warm.
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