Barb's Zuppa Toscana
Purely from scratch, and better ingredients and proportions make this Zuppa Toscana a creamy, hearty, and robust sausage-potato soup; every bite is perfection. For around 25 years, I've been making and tweaking this recipe to make it better, and more like its Olive Garden counterpart. The result is a flavor that hit the mark and went beyond it.
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Barb's Zuppa Toscana
Purely from scratch, better ingredients and proportions make this Zuppa Toscana a creamy, hearty, and robust sausage-potato soup; every bite is perfection. For around 25 years, I've been making and tweaking this recipe to make it better, and more like its Olive Garden counterpart. The result is a flavor that hit the mark and went beyond it.
- 6 Quart Stock pot
- 3 lbs Italian sausage with
- 1 tsp red pepper flakes if you like it spicy. Add more, less, or none to your tastes
- 32 oz beef broth
- 32 oz chicken broth
- 2 tsp salt Add more or less to taste
- 5 lg Idaho russet potatoes skin-on, cut lengthwise into quarters and sliced into 1/8" thin triangles
- 1 pint heavy cream
- 1/2 bag or 1 bunch of chopped Kale (this is to taste, so add more or less as you like)
- 2- quart sauce pan and a medium skillet for browning sausage.
- 1 lbs Italian sausage with
- 1/4 tsp red pepper flakes if you like it spicy. Add more, less, or none to your tastes
- 12 oz beef broth
- 12 oz chicken broth
- 3/4 tsp salt Add more or less to taste
- 2 lg Idaho potatoes skin-on, cut lengthwise into quarters and sliced into 1/8" thin triangles
- 2/3 C heavy cream
- A few handfuls about 3 C of chopped Kale (this is to taste, so add more or less as you like)
In a large stock pot, brown sausage and red pepper flakes together until brown or mostly cooked
Add both beef and chicken broths, then stir in the salt.
While bringing the soup to a boil, chop and add potatoes, skin-on, cut lengthwise into quarters and sliced into 1/8” thin triangles. Simmer 20 minutes.
While simmering, chop kale into 1/2” wide strips, or use pre-chopped kale.
Once it has simmered for 20 minutes, stir in the cream, and add kale one handful at a time, pushing the kale down into the soup with your spatula. Kale goes in big and fluffy, but reduces significantly. If you like more kale, at a couple of handfuls at a time, pushing down into the liquid and covering with a lid for a few minutes while it wilts. Be sure to push it down into the broth, as it will add flavor.
Simmer on low another 20 minutes or until the kale is wilted and tender.
Serve, refrigerate, or freeze.
NOTES: Zuppa Tuscana is best the next day after sitting in the fridge. The potatoes will absorb salt, so if it's too salty today, it may not be tomorrow. Use homemade broths, because they taste NOTHING like what you buy in the store in jars. Making broth is easy, and you make it simply by stewing chicken bones in the crockpot for a day, or by stewing beef bones or using the drippings from a roast. A world different than store-bought. Once you taste homemade, store bought broths are disgusting and watered down. Horrible stuff. Trust me, make your own broths and freeze it. I'll be getting a how-to up for you kids in a bit.
Quick background about where this recipe came from, and how it's used
I make this recipe for family gatherings, potlucks, and just for a comfort food around the house on chilly nights. It gets raves every time, with discerning palates claiming it's better than its Olive Garden counterpart. While that wasn't what I was shooting for when tweaking it, using better ingredients while changing others and modifying proportions elevated it above the target. A creamy, hearty, and robust sausage-potato soup; every bite is perfection. After resting overnight in the fridge, the flavors pronounce and meld, becoming distinct and elegant, so leftovers are a greater delight. Make this the night before a potluck or event for an easy, gush-worthy display of your kitchen prowess.
This is one of those recipes that will be in the family for generations, so memorize it and how to make the ingredients. Always keep sausage and broth on hand for the moment the need for this ultimate comfort food strikes. And under no circumstances do you EVER tell anyone how easy it is to make once you get the hang of it. You're a slave to the stove, you poor thing, and you deserve all the acclaim and adoration they can muster. Milk it. Because when your kids are old enough to hold a spoon, they will throw this on the floor and scream like a rabid banshee just like they do with everything else. Take what praise you can get while the gettin's good and store it up for days such as that.
- Do not.
- Modify this.
- Okay, maybe if you like less spice/heat to it, reduce the red pepper flakes or omit them entirely. Hoff doesn't like the heat, so he prefers no red pepper flakes.
Making it into a Mix/ Bulk pre-prepared
- triple batch: This is the size I usually made for you kids. It fills a 6-quart stockpot to an inch below the top, which is really pushing it, but totally worth it in leftovers. If you're going to make more, I really suggest having several MASSIVE stockpots on the stove, and just use the triple batch recipe to the left in each one.
- frozen: This soup is totally freezable. Freeze it flat in gallon freezer bags, or containers. Freezing it will keep you from burning-out on 6 quarts of it all at once, so that's a plus.
- canning: I have never canned this, but I plan to. I'll update this once I have to let you know what I learned. If you do it before I do, let me know how it turned out.
Food Pairing Suggestions
- dinner rolls
Drink Pairing Suggestions
- soda: cola
- Iced tea, not hot. Hot tea with hot soup and hot spice is overkill on the hot. You need a contrasting temperature profile. Go with cold.
- red wine: Merlot
visual instructions on how to make it.... just in case
step-by-step or video instruction
use the scroll arrows to transition to the next step
Step 1: Get ALL your ingredients out
You'll need for the sausage:
Bag or bunch of kale
1 pint heavy cream
about 8 medium or 5 large potatoes (adds-up to around 10 Cups once sliced)
Romano cheese wedge and grater
Step 2: Make the Sausage
Add the sausage seasonings to the ground beef, and mix it well with your hands.
Saute the sausage on high or med-high in a 6-quart dutch oven, and add the cayenne to it while it's cooking.
Step 3a: While the sausage is simmering...
Cut potatoes lengthwhise...
Step 3b: Then, depending on the size of the potato, cut it lengthwise either in half or in thirds...
Step 3c: Then cut the thirds all together into 1/8" to 1/4" triangles.
Step 4: Add the potatoes, broths, and salt to the beef. Bring to a boil and simmer 20 minutes.
Meanwhile, chop your kale into bite-sized pieces if you don't have pre-chopped bagged kale.
Step 5a: Once it has simmered for 20 minutes, stir in the cream...
Step 5b: ...and add kale one handful at a time, pushing the kale down into the soup with your spatula.
Step 5c: Kale goes in big and fluffy, but reduces significantly. If you like more kale, add a couple of handfuls at a time, pushing it down into the liquid and covering the pot with a lid for a few minutes while it wilts. Be sure to push it down into the broth, as it will add flavor.
Step 6: Simmer on low another 20 minutes or until the kale is wilted and tender.
Step 7: Top with freshly grated Romano cheese and serve.
This soup is better the 2nd day, so feel free to make it a day ahead for less stressed hosting for gatherings. Can be frozen for times when you're just plum tired.