Wednesday, March 20, 2013

What's Cooking? Zuppa Toscana

I made this recipe last night for our Homeschool Co-op's Couples' Night Out.  It turned out really well and was enjoyed by those who tried it!  Some were scared off by the Kale!  :)  I do think I would chop the kale into smaller pieces next time, but believe me, there will be a next time for this delicious soup!!! :)

Zuppa Toscana (Inspired by The Olive Garden)


2 pounds Italian sausage
1/2 pound bacon
4 large Russet potatoes, cubed
1 to 2 large onions, chopped
3 to 4 cloves garlic, minced
4 cups kale, chopped
4 to 6 cups chicken stock/broth
2 cups water
2 cups heavy whipping cream or half and half
Parmesan cheese


1. Cook bacon in large dutch oven. Remove and crumble; save drippings.
2. Remove Italian sausage from casings. Brown in bacon drippings, crumbling as it cooks.
3. When sausage is almost done, add chopped onions and minced garlic; sauteing in the drippings.  (Drain excess grease if need be.)
4. Add chicken broth and water and bring to a boil.
5. Add chopped potatoes. 
6. Reduce heat and simmer until potatoes are tender.  
7. Stir in bacon, chopped kale and salt and pepper to taste.
8. Simmer on low heat until ready to serve. Then add cream or half and half and heat gently for about 5 minutes.
9. Serve with parmesan cheese, a big salad and some crusty bread!

This recipe was a big hit with my family!  They are already begging me to make more!


Judith Kowles said...

I am probably making this Monday without the kale since it's 20 miles round trip to the store ;-)

busymomof10 said...

I hope you and your husband like it as much as we do, Judith! My kids don't always appreciate soups -- but they love this one! I'm sure it will be good without the kale, but kale is a powerhouse of nutrients! I've also made it with spinach, so that is a possible alternative, if you have any fresh or frozen spinach on hand! :)

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