Zuppa Toscana Soup (My Way)

When I tried the Zuppa Toscana soup at olive garden, back when I was a teenager, the first thing I did afterward was go straight home and try to recreate it! After many years and lots of research and development, I have finally arrived at a recipe I like better.  It’s super simple to make and somehow transcends the seasons, it’s a good summer soup as well as a great fall/winter soup!

As with most things in life food is only as good as the ingredients you put into it. I used fresh lacinato kale (dinosaur kale) form the garden, whole cream (from a local dairy), organic potatoes, homemade chicken stock, and fresh herbs from the herb garden on our deck. I did use canned corn because it’s all we had at the time I was making this but fresh corn cut from the cob would make it especially delicious.


Zuppa Toscana

  •      2 Quarts Chicken Stock
  •      Whole Medium Onion (diced)
  •      3 Cloves Garlic (minced)
  •      1lb Italian Sausage
  •      ½ Teaspoon. Red Pepper Flakes
  •      3 Sprigs Fresh Thyme
  •      2 Bay Leaves
  •      1 Tablespoon Fresh Parsley (finely chopped)
  •      5-7  Potatoes 
  •      1 Cup Cream
  •      1 Larch Bunch Kale (woody stems removed, chopped)
  •      1 Can Corn or 3 Fresh Cobs (corn cut from cob)

In a large pot cook onions and garlic 1 min. on medium heat. Add sausage and brown. Add thyme, bay leaves, red pepper flakes and cook for a minute to bloom spices.  Pour in stock and diced potatoes; bring to a boil and cook potatoes at a good simmer till potatoes are tender, about 8 to 10 min.  Add chopped kale and corn cook for another 2 min. finish with cream and chopped parsley.  Serves about 6-8, soup can be frozen for up to 3 months, if you are planning on freezing it reduce the cook time of the potatoes to about 5 min.