Zuppa Toscana {Creamy Potato Sausage Soup}

This Zuppa Toscana {Creamy Potato Sausage Soup} is loosely based on Olive Garden's Zuppa Toscana soup - inasmuch as I had some soup from a friend several years ago and she was trying to imitate Olive Garden's soup.  And it was good, so I made my own.  I've never actually had the restaurant version, but I love love love this soup.  It's so good it gets my potato loathing 8 year old to eat potatoes.  Loads of them.

Zuppa Toscana {Creamy Potato Sausage Soup}, Ingredients:

  • 1 pound ground pork sausage (mild or hot, depending on your tastes) - browned and drained
  • 1 pound bacon - cooked, drained, and crumbled
  • 1 medium sweet yellow onion, diced
  • 2 tablespoons garlic, minced
  • 1 teaspoon seasoned salt 
  • 12 cups chicken or turkey stock
  • 5 pounds russet potatoes, washed and small cubed (not peeled)
  • 1 quart half and half
  • 8 - 10 ounces fresh kale, rough chopped

Zuppa Toscana {Creamy Potato Sausage Soup}, Directions:

  1. In a (very) large stock pot, saute onion, garlic, and seasoned salt in a small amount of oil or fat for 5-10 minutes, until onions are translucent and garlic is aromatic.
  2. Add cooked sausage, bacon, and stock, then bring to a light boil.
  3. Add potato and cook at a low simmer for about 30 minutes, until potato pieces are cooked through.
  4. Pour in half and half, then bring back up to heat, being careful not to boil (boiling can make the milk separate - your soup will still taste good, it just won't be as pretty).
  5. Add kale to each soup bowl, then pour the hot soup over top.  Serve and...
  6. ENJOY!

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I eat up comments!!! Nom nom nom.


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