Wednesday, March 2, 2011

Zuppa Toscana is What's for Dinner Tonight

Soup season should be nearing an end, but here in Minnesota winter is refusing to leave.  So with that being said I would like to share a great soup recipe with you.  The recipe I am going to share comes from the Olive Garden.  It is their soup Zuppa Toscana, and it is fabulous!

  • 1 lb ground sausages (i.e. Jimmy Deans)
  • 1 1/2 t. Crushed Red Pepper
  • 2 t. Garlic Puree
  • 10 c. Water
  • 5 cubes Chicken Bouillon Cubes
  • 1 c. Heavy Whipping Cream
  • 1 lb Potatoes--3 Large Potatoes scrubbed and chopped--the skins can be left on
  • 2 c. Chopped Kale

First brown your sausage and drain the extra fat.  Then add the crushed red pepper.  You can put less red pepper in according to taste, the red pepper does make it spicy--we like spicy.  Once that is done add the garlic puree and stir.  In a large pot put the 10c. water and chicken bouillon cubes, add the sausage mixture and heat that until it boils.  Once that is boiling add potatoes and cook for 15-20 minutes--until potatoes are soft.  Then add the heavy whipping cream and kale--simmer.  This can be made ahead of time and reheated.  I personally think that is best after it sits awhile.  It is perfect served with a crusty bread or bread sticks and some kind of salad.

I do hope that good old Mother Nature decides to let spring come, but until then go ahead and enjoy and nice warm boil of soup.  

P.S. This might not be the most kid friendly meal--Jud doesn't like it--but Matt loves it!    


  1. Thanks for sharing this is my favorite soup and have tried making it before!! This looks great!!

  2. This is one of my all time favs...