Zuppa Toscana Soup

  

It's really simple to prepare Olive Garden's iconic Zuppa Toscana Soup at home!

It's also stovetop and crock pot compatible!

Nothing beats a steaming cup of Zuppa Toscana Soup cooked in your own home.

 

1 pound ground Italian sausage, hot or mild

1 tablespoon butter

1 small yellow onion, diced

3 cloves garlic, minced

1 teaspoon hot sauce

1 teaspoon soy sauce

3 tablespoons flour

5 cups chicken broth

1 cup heavy cream

3-4 small russet potatoes, about 1 lb.

3 cups kale, roughly chopped

Seasonings

1 teaspoon mustard powder, dried parsley

½ teaspoon dried oregano, dried basil

1 Pinch of red pepper flakes

 

For Serving

Grated Parmesan

Roughly Chopped Bacon

 

In a large soup pot over medium heat, sauté and shred the sausage until cooked through, about ten minutes per side. Set aside a tablespoon of the drippings and the sausage.

Add the onions to the soup pot with the drippings and butter. Cook for five minutes over medium heat until softened. Cook for a minute more after adding the garlic, spicy sauce, soy sauce, and spices. Stir in the flour for two minutes at a time or until the raw flour aroma is gone.

Mix in the chicken broth in little amounts at a time. In a comparable way, add the heavy cream. Raise to a boil before lowering to a simmer.

Wash and pat dry the potatoes. Slice them lengthwise in half, then into 1/4-inch slices. Combine the potatoes and cooked sausage in the soup.

Cook for ten minutes more, until the potatoes are almost fork tender. Cook for five minutes after adding the kale.

Garnish with red pepper flakes, grated Parmesan, and/or minced bacon before serving.