Zuppa Toscana
Zuppa Toscana, well known to most diners from the Olive Garden Restaurant. Zuppa Toscana literally translates into "soup in the style of Tuscany". Our is rich with Spicy & sweet sausages and a rich broth.
Servings 12 servings
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1 lb spicy Italian sausage, casings removed
- 1 lb sweet (mild) Italian sausage, casings removed
- 8 oz (225 grams) bacon, diced
- 8 Russet potatoes, scrubbed + rinsed + sliced into 1/4-inch slices
- 1 large white onion, diced
- 2 teaspoons fennel seed
- 1 teaspoon red pepper flakes, or to taste
- 8 cloves garlic, finely minced
- 1 cup dry white wine, optional
- 12 cups (2880 ml) chicken stock
- 6 cups (402 grams) kale, ribbed + chopped
- 1 cup (240 ml) heavy cream, or sub half & half
- freshly grated Grana Padano for serving, or sub Parmesan
Instructions
- Heat a heavy-bottomed dutch stockpot or Dutch oven over medium-high heat. Add the olive oil and heat for 30 seconds, till shimmering. Add the sausage (that has the casings removed) and brown, stirring occasionally with a flat bottomed wooden spoon, about 10 minutes. Transfer the browned sausage to a platter that's been lined with paper towels, set aside.
- Add the diced bacon to the stock pot (Dutch oven) and brown until crispy, about 5 minutes. Remove from the pot and sit alongside the sausage on the platter to drain on the paper towels.
- Add the potatoes, onions, fennel seed, and red pepper flakes. Cook for 10 minutes, stirring frequently until the onions become translucent the fennel becomes aromatic about 4 minutes, add the garlic stir in thoroughly and cook for an additional 1 minute.
- Add the wine (if using) to deglaze the pot, stir and reduce to half, about 2 minutes.
- Return the sausage and bacon to the pot. Pour in the stock and increase the heat to high, bring to a boil and then reduce the heat to medium. Allow the soup to cook on medium-high heat for an additional 25 minutes until the potatoes are tender and the flavors have blended.
- Add the Kale and cook an additional 5 minutes till bright green and tender to the bite. Mix in the cream gently and stir thoroughly.
Notes
- Prep time is approximate.
- Refrigerate leftovers safely up to 4 days in an airtight container.
- To freeze Zuppa Toscana, don't add the kale! Defrost in the fridge overnight, and then warm in a heavy-bottomed saucepan, add the kale and cook for 5 minutes till bright green and tender to the bite.