Toscana Soup

This one is inspired by Ali (again!) who was inspired by The Olive Garden. I loosely followed her recipe and it was SO VERY YUMMY! Ali's recipe is HERE, and my version is below (mine makes a TON - I froze half of it and served the other half to a group of ten with Italian Pasta Bake). Mmmmm.

- 1 roll of mild sausage
- 1 package of bacon
- 1 large yellow onion, chopped
- 1 package Russet Potatoes (about 10), cut into bite size pieces
- 1 quart half & half
- 48oz chicken broth
- 48oz water
- 1 package mustard greens
- 2 tbs minced garlic
- salt & pepper (to taste)

- Cook bacon until very crispy (I did mine in the oven).
- In a large stock pot cook sausage.
- Add onions and garlic to stock pot and cook until translucent.
- Crumble bacon and add to stock pot.
- Add chicken broth and water to stock pot and bring to a slow boil.
- Add potatoes to stock pot and simmer until tender.
- Add half & half and mustard greens, heat until greens are wilted to your satisfaction.
- Salt & pepper to taste.


  1. YUM! This is making me want to go out and buy one of those really pretty and colorful (and expensive) stock pots and make soup year 'round!

  2. This is some serious comfort food April! Thanks so much for following my blog. I am honored. I am also excited because now I've found yours! You have a nice collection of recipes. I can't wait to read future posts!

  3. This soup looks wonderful! Do you recommend mustard greens over spinach?

  4. Hi Linda! The original recipe actually calls for Kale - I prefer the Mustard Greens over Kale, but have not tried it with spinach. You'll have to let me know if you give it a go :-)

  5. Looks delicious! I love sausages in soups! Adds so much flavours.

  6. this looks fantastic! i'm definitely going to have to try it. the olive garden version is delish, but yours looks even better.


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