Friday, October 8, 2010

Zuppa Toscana - A Family Favorite

The overcast skies, drizzling rain and cool breezes officially signaled the beginning of "Soup Weather" at our house. We kicked off the season by whipping up a pot of Zuppa Toscana, a delicious potato based soup with kale and sausage, perfect for those rainy days or any day when you want to warm up with a nice bowl of homemade soup.

The new meat grinder attachment to our Kitchenaid Mixer arrived a few weeks ago and so I made my own sausage for this soup. It allowed me to control the amount and quality of ingredients and I was able to use a lean cut of meat which meant less fat.

I hope you get a chance to try this one - it is excellent! Very close to the Olive Garden version.


  • 1 lb ground Italian sausage (we make our own by grinding lean pork loin chops with crushed red pepper flakes, course salt, pepper and fennel seed)
  • 1½ tsp crushed red peppers
  • 1 large diced onion, white or yellow
  • 2 strips bacon, chopped finely
  • 2 tsp garlic, minced finely
  • 10 cups water
  • 5 cubes of chicken bouillon
  • 1 cup heavy cream
  • 1 lb sliced Russet potatoes, or about 3 large potatoes
  • ¼ to 1/2 of a bunch of Kale
Sauté Italian sausage and crushed red pepper in a large pot. Remove sausage from pan & drain any excess dripping from the pan and set sausage aside.

In the same pan, sauté bacon pieces, garlic & onions for about 15 minsutes or until the onions are soft.

Add chicken bouillon and water to the pot and bring to a boil.

Add the sliced potatoes and cook until soft, about 1/2 hour.

Add the heavy cream and heat but don't boil, stir often.

Return the sausage to the pan and add the kale, let all heat through about 2 minutes. Top with shredded Parmesan Cheese.

Serve With This Homemade Rustic Bread

Happy Harvest!!


PG&E said...

this sounds soo good! i'm going to try it soon!

Stacey H said...

This is one of our favorites! We don't eat too often because the boys don't like potatoes :(