Zuppa Toscana From Scratch
When we go to Olive Garden my wife always gets their soup and salad. She loves their Zuppa Toscana the has the sausage and Kale. She wanted to figure out how to make it, so we found some recipes on the internet. We took a bunch of recipes and made one into our family favorite.
What is the history
I wanted to find the background behind the Zuppa Toscana. I find it interesting how the soup originally has Cannellini Beans, Carrots and Tomato pulp in it. Apparently Olive Garden made some major changes
I’m not a soup fan and when I eat soup, I will take very little broth. I like the contents of this soup. I made it so it wasn’t so brothy, and more of the substance.
Make it your own
You can add more chicken broth to make it more broth if you want. I cut back on the Red Pepper Flakes. I can’t handle it too spicy. If you want it a bit spicy add a full TSP of the flakes. You can also cut this recipe in half and feed 4 people. If you make your Zuppa Toscana differently leave a comment and let me know what you do differently. It’s always interesting to see how others cook and learn from them.
The great thing about Cooking is you can make it any way you want. Take the recipe and make it your own cooking is a form of art, and should be viewed as one’s expression of the arts.
If you have any questions please Contact Me and I’d be happy to help you with whatever questions you have.
Zuppa Toscana
This is my version of Olive Gardens Zuppa Toscana
Ingredients
- 2 Lbs Sausage
- 2 Small Onions
- 6 Cloves Garlic
- 2 Cups Water
- 8 Cups Chicken Broth
- 11 Potatoes
- 3 Cups Kale
- 2 Cups Heavy Cream
- 2 TSP Salt
- 1 1/2 TSP Pepper
- 1/2 TSP Red Pepper Flakes
Instructions
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Brown The Sausage
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Add 1 TSP Salt
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Add Garlic and Onions
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Add Broth and Water
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Add Potatoes
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When Potatoes are Cooked
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Add Salt, Pepper, and Red Pepper Flakes
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Rip Kale off stems and Add to Soup.
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Add Heavy Cream
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Serve and Enjoy
