zuppa toscana

Name: Zuppa Toscana
Prep time: 2 h
Cook time: 30 min
Cuisine: Italian
Ingredients: 1-2 pound(s) bulk italian sausage (2 for meatier soup); 3 slice(s) bacon, diced; 1 tablespoon(s) olive oil; 1 large onion, diced; 5 clove(s) garlic, minced; 2 stalk(s) celery diced including leaves; 5 can(s) chicken broth (or 6-7 cups of homemade); 2 - bay leaves; 1 teaspoon(s) red pepper flakes; 1-2 teaspoon(s) oregano, dried; 1 tablespoon(s) italian seasoning; 1 teaspoon(s) fine celery seed; 1/2 teaspoon(s) basil; 1 teaspoon(s) white pepper; 10 medium yukon gold potatoes cleaned and cut into pieces; 1 cup(s) heavy cream; 1 tablespoon(s) cornstarch; 1 bunch(es) fresh kale, leaves only diced; 1 tablespoon(s) salt; 1 teaspoon(s) black pepper

(4 RATINGS)

110 Pinches 3 Photos

Laurie Sanders

Seattle, WA

Updated on Sep 30, 2013

My husband's aunt gave me this recipe that her sister created to replicate Olive Garden's famous sausage potato soup. To be honest, I've never had it at the Olive Garden but this soup is AWESOME.

Rate

prep time 2 Hr

cook time 30 Min

method Stove Top

yield An Army

Ingredients

1-2 pound bulk italian sausage (2 for meatier soup)
3 slices bacon, diced
1 tablespoon olive oil
1 large onion, diced
5 cloves garlic, minced
2 stalks celery diced including leaves
5 cans chicken broth (or 6-7 cups of homemade)
2 - bay leaves
1 teaspoon red pepper flakes
1-2 teaspoon oregano, dried
1 tablespoon italian seasoning
1 teaspoon fine celery seed
1/2 teaspoon basil
1 teaspoon white pepper
10 medium yukon gold potatoes cleaned and cut into pieces
1 cup heavy cream
1 tablespoon cornstarch
1 bunch fresh kale, leaves only diced
1 tablespoon salt
1 teaspoon black pepper

How To Make zuppa toscana

Step 1

In a frying pan, lightly brown the sausage and bacon, drain grease and transfer to baking dish. Bake at 350 degrees for 30 minutes.

Step 2

In large stockpot place 1 tablespoon of olive oil, add garlic, onion and celery and sauté for 5 minutes until soft. Add chicken stock and bring to a boil, add bay leaves and all other spices except the final salt and pepper. Add the potatoes and reduce to a simmer. Cook for 10-15 minutes until potatoes are nearly done.
Step 3

Add the meat to the soup. Mix the cream with the cornstarch until well combined and add to the soup mixture. If it is not thick enough for your liking, add additional cornstarch premixed with water or chicken stock until desired consistency is reached. This is not meant to be a thick soup.
Step 4

Season with salt and pepper to your taste, possibly not as much as listed above. Add kale and cook about 5 minutes and serve.
Step 5

Cook's note: Sometimes I make this without going to quite this much trouble. For instance, the picture that I posted with the recipe, I didn't have kale and I cooked the sausage on the stovetop. The combination of spices is what makes this so YUMMY!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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