Zuppa Toscana

A couple of nights ago, we tried a new recipe for Olive Garden's Zuppa Toscana courtesy of this recipe and it was wonderful.

The kale and onions were fresh from our garden, the potatoes were little new potatoes we bought from the farmer's market (and sliced on a mandolin - so easy!), and the Italian sausage we bought from our new local butcher - Blair Meat Market (everything we've purchased there so far has tasted so much better than their grocery store counterpart). I added a few Parmesan rinds that I keep saved in the freezer for occasions such as this which helped thicken it up. 




Dinner accompanied by a Moscow Mule with mint from the garden :)
Thanks, Kyle, for introducing us to this deliciously refreshing summertime drink! JD got me a little kit for my birthday: mugs, Barritt's Ginger Beer, and vodka. Perfection.


Zuppa Toscana

  • 1lb Italian sausage (I like mild sausage)
  • 2large russet baking potatoes, sliced in half, and then in 1/4 inch slices
  • 1large onion, chopped
  • 14cup bacon bits (optional)
  • 2garlic cloves, minced
  • 2cups kale or 2 cups swiss chard, chopped
  • 2(8 ounce) cans chicken broth
  • 1quart water
  • 1cup heavy whipping cream


Brown sausage in pot/dutch oven. 
Add chicken broth and water - stir. 
Add onions, potatoes, and garlic. 
Cook on medium heat until potatoes are done. 
Add kale and cream. 


Buen provecho!