{{From the Archives}} Zuppa Toscana Recipe

Since I am taking a break due to our little nugget arriving, I thought I’d dig into my archives and pull out some of my favorite posts and re-share them. This is one of my favorite recipes!! Enjoy!


Every Monday morning, I plan meals for the week. Depending on my husband’s schedule, I usually cook 5 nights a week with one night of eating out. Anywho – I need to come up with 5 dinners a week, and sometimes this is NOT easy! I don’t have lots of mouths to feed yet and pretty much cook for 2 right now {have I mentioned my daughter is the most confusing eater??}, but finding good variety of meals each week without repeating the easy fall-back meal of chicken and rice is difficult.
I fall back on the creative mind of my mother sometimes, the many cookbooks I own, and Google. But I thought it would be fun to do a recipe share because I could always use new recipes, and it will be fun to hear the “I’ve tried it and it was AWESOME” recipes of you readers! If I Google a recipe, I never really know if it tastes good for real, since I didn’t hear it from someone!
To kick it off, I will share an AMAZING recipe that I made this week that seriously…it is one of those recipes that you don’t want to stop eating because it is sooooo good. It is a recipe from my mom – she remade this soup from Olive Garden. Its SO tasty and SOOOO easy!
Zuppa Toscana
1 lb ground sausage – I used Kroger brand mild Italian Sausage
4-5 potatoes, scrubbed and cut in chunks with skin
1 bunch of kale, washed and “de-ribbed” and chopped
6 c. chicken broth
2 c. water
parmesan cheese – I used Kraft powdered, but you can use shredded if you like :)
Half and Half
salt & pepper
Place chunks of potatoes in a large bowl of water so potatoes are completely covered. Let soak until directed to use – this will soak out some of the starch ;) While potatoes are soaking, brown the sausage in a large soup pot with some salt and pepper. When sausage is browned, add broth, water, and potatoes {before adding potatoes, drain water and rinse first!}. Add chopped kale – it will seem like Oh no! This is too much! But believe me – just push the kale down occasionally and it will cook down. Make sure your potatoes are submerged because they need to cook! Let simmer vigorously for 10-15 minutes or until potatoes are tender. Add salt and pepper again – to taste. Then sprinkle approx. 1/4 cup of powdered parm cheese. Really this is to taste as well.
When you’re ready to serve – pour in half and half until you get a similar color as the broth in the pic below. I would guess this is about 1/4 – 1/2 cup. You don’t want it to be too white, in my opinion, but it adds a creaminess to the soup.
Have a recipe to share? Comment below!