Husband's Favorite Soup - Zuppa Toscana

The night before my husband's birthday I decided to surprise him with his favorite soup. I don't make this very often because it is really high in fat and cholesterol which neither of us need, but it is so SO good as an occasional meal. He absolutely loves the Zuppa Toscana at the Olive Garden and this recipe is about as close to it as I can come. Of course, I can never leave a recipe alone so I tend to tweak it a bit, but this is pretty close to the original.

First I sauteed the onions and garlic

While the onion and garlic cooked, I cut the hot links. Normally I use a locally made sausage, Slovacek, but this time I decided to use the Earl Campbell brand. Next time I am going back to my old favorite. Slovacek is spicier and just has a better flavor.

I added the sausage in with the onions and browned it in the pot.

Then I added the base and water and potatoes. After that cooked for around 15 minutes I added the cream and kale to cook for a few minutes. Don't put the kale in too soon or it will change into a brownish color and just not look appealing.

The end product was delicious and mildly spicy from the sausage. It is definitely still a favorite.

Olive Garden Zuppa Toscana

Published 3/13/96 in the Minneapolis Star Tribune Taste Section.

Servings: 5
Ingredients:

1 1/2 cups Sausage links, spicy; about 12 links
3/4 cup Diced onions
6 slices Bacon
1 1/4 teaspoons Minced garlic
2 tablespoons Chicken stock base
1 quart Water
2 medium Potatoes, cut in half and then into 1/4 slices
2 cups Kale, cut in half and then sliced
1/3 cup Heavy whipping cream



Directions:

Cut sausage into half lengthwise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve.