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Zuppa Toscana (Italian Sausage & Potato Soup) Recipe

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This recipe for Zuppa Toscana (Italian Sausage & Potato Soup) is from The Nash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground Italian sausage (if you use links, remove casings)
1/4 - 1/2 teaspoon crushed red peppers (depending on how spicy you like foods)
1 large white onion, diced
4 tablespoons lean bacon pieces
5 - 6 small cloves of garlic, put through a garlic press
9 cups of water
5 teaspoons “Better than Boullion” Chicken Base, dissolved in 1 cup boiling water
1 cup heavy cream
3 large potatoes, scrubbed and sliced
1/4th bunch of Kale, washed and pulled into pieces.
Seasoned Pepper to taste
Salt to taste
Directions:
Directions:
Sauté the sausage or the links removed from the casings AND crushed red pepper together in a large pot. Drain the excess liquid and place meat mixture on a paper towel lined dish. Place in refrigerator as you prepare the rest of the soup.

Using the same pan, sauté the bacon, onion and garlic over medium heat until the onions are tender - about 15 minutes. Add the 5 teaspoons “Better than Boullion” Chicken Base to the 1 cup boiling water to dissolve. Add this mixture and the 9 cups of water to the pot. Heat until it starts to boil. Add the potatoes and cook until the potatoes are soft, about half an hour.

Add the heavy cream and cook just until the soup is heated through. Add the sausage and kale. Heat thoroughly on low. Adjust salt and pepper to taste.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I love the Zuppa Toscana soup at Olive Garden and this comes pretty close!

 

 

 

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