Be sure to pair this with my crusty, airy, No Knead Bread for dipping!
Zuppa Toscana Soup
There is nothing cozier than a warm bowl of Zuppa Toscana Soup made right in your own kitchen. Olive Garden’s version is great, but I really do find this homemade version to be even better! Maybe it’s the incredible combination of simple seasonings, or my trusty flavor enhancers, or just the simple fact that you can hand pick your own ingredients and use any variety of sausage that you want (hot, mild, regular). Either way, you and your family are going to love this. Don’t miss my PRO TIPS below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cook and crumble the sausage over medium heat. Reserve 1 Tbsp. drippings and set aside. Sauté the onions in butter and the reserved drippings until softened. Add garlic, hot sauce, soy sauce, and seasonings and cook for 1 more minute. Add the flour and cook for 2 minutes.
Add the chicken broth and heavy cream in small splashes. Bring to a boil, then reduce to a simmer.
Add the potatoes and the cooked sausage.
Cook until the potatoes are nearly fork tender, then add the kale until softened/wilted. Garnish with red pepper flakes, grated Parmesan, and/or chopped bacon and serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Cream based sauces don’t reheat exactly back to their original consistency after being frozen/reheated, but this one comes close. Be sure not to overcook the potatoes if you plan on freezing.
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4-Quart Dutch Oven– this is the perfect size for this soup. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– For measuring seasonings, etc. ahead of time. Soup Ladle 16 oz. storage containers I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
