Zuppa Toscana Soup

A friend raved about this recipe a while back, and I added it to my endless 'to try' list. I was happy to stumble upon it when menu-planning this week because it used several items from our produce pack. I varied it slightly to work with what we had, and all my variations are listed below.

This recipe is intended to be a knock-off of Olive Garden's Zuppa Toscana Soup. I've never had the original so I can't vouch for its authenticity, but we really enjoyed it!

1lb sausage, removed from casings (I used Our Compliments Sundried Tomato, because they don't have any wonkie ingredients.)
1 tablespoon minced garlic
2 small onions, chopped
1 (900ml) carton chicken broth
3 C water
3 new potatoes, thinly sliced
1/2 C canned soy beans, drained and rinsed (measurement totally based on how much was leftover after the kids ate dinner. HA!)
4 cups kale, chopped and loosely packed
salt & pepper, to taste
1 cup cream

Brown the sausage, breaking into small pieces as you go. Drain, if necessary, and set aside. (The kind I suggested are super lean and won't need to be drained.)

In a large pot, sautee onion and garlic in a tiny bit of olive oil until onions are soft. Add broth, water, and potatoes, and cook until the potatoes are done (approximately 10-15 minutes). Add sausage and kale. Simmer for 5-10 minutes. Salt and pepper to taste. Turn off heat, and stir in cream. Allow to rest for several minutes before serving.

I garnished ours with croutons made from the bread included with our produce pack, but it could be served with bread sticks, garlic bread, etc.

1 comment:

  1. Just made this and LOVED it. PB too. PB says to say it was delish. Maybe my new favorite recipe.