September 10, 2020
Zuppa Toscana
In high school I loved going to Olive Garden to get the soup and salad, but the only soup I would get was the Zuppa Toscana. It's so filling and delicious. This is such an easy recipe and it tastes even better the next day. Be sure to serve with a crusty artisan bread great for dipping in soup.
2 Tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 {32} ounce containers organic chicken broth
4 medium potatoes, peeled and diced into 1-inch cubes
4 cups kale, chopped, stems discarded ( I use the bagged Kale from Trader Joe’s)
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
pinch of red pepper flakes
3/4 lb. mild Italian sausage links, casings removed (Harmons makes the best house-made spicy Italian sausage with hints of fennel, which compliment this soup nicely)
1/2 cup heavy cream
In a large pot, saute onion in olive oil over medium heat until onion becomes translucent–about 10 minutes. Add broth, potatoes, kale, sea salt, pepper, and pepper flakes then bring to a boil. Reduce heat and simmer for 15 minutes.
Meanwhile, cook the sausage until browned in a pan over medium heat, breaking up with the back of a wooden spoon. Once cooked thoroughly, add the sausage and cream to the soup. Heat to desired temperature and serve with grated Parmigiano-Reggiano on top. Enjoy!