Total Time
1hr
Prep 15 mins
Cook 45 mins

I developed this recipe after falling in love with Olive Garden's "Zuppa Toscana." This is my attempt to recreate the flavors experienced in that soup. Honestly, I like mine better, and it's quickly become a family favorite.

Ingredients Nutrition

Directions

  1. Start by bringing a pot to medium heat. If your pot that you use for soup isn't suitable for frying as well, use another and transfer all ingredients later to your soup pot.
  2. Add the oil and Italian sausage. Cook for a few minutes and allow to brown. Do not over stir. If you find the oil to be smoking, your heat is too high. The oil should not smoke, but steam should of course come off the pan.
  3. While you wait the few minutes for the sausage to brown, use this time to halve the onions, peel, and slice to make onion ring halves. I like texture, but if you prefer, you can dice them smaller. Add them to the sausage.
  4. Dice the garlic and THINLY dice the habanero. Make sure to wash hands thoroughly afterward and don't scratch your eyes or other sensitive areas. Regret will follow. Add these to the mixture.
  5. Add your herbes de provence. If you don't have that, don't worry. Liberally (about 1-2tsp of each) add some rosemary, sage,salt, pepper, oregano, basil and savory. Add a little more if you're using unseasoned sausage. Fresh herbs are fine to be substituted, and are probably better.
  6. Occasionally stirring the mixture as it cooks, take your two potatoes, halve them, and make thin potato chip-like slices of them.
  7. After everything is cooked (from the moment you added the oil about 10-15 minutes should have passed), now add your broth and the potatoes.
  8. Bring it to a boil and continue to boil until the potatoes are soft.
  9. Once the potatoes are soft, dice the kale to bite sized pieces and add to the mixture along with the milk. stir well.
  10. Heat the mixture through, stirring occasionally. Just before it boils, it is ready.