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.
- 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.