Tuscan Potato Soup (Zuppa Toscana)
photo by *Parsley*
- Ready In:
- 1hr 10mins
- 3 (14 ounce) cans chicken broth
- 9 cups water
- 3 -5 pieces bacon
- 1 lb Italian sausage, loose-ground
- 4 large russet potatoes, skin-on and cut into bite sized chunks
- 1 large white onion, finely chopped
- 3 garlic cloves, crushed
- 2 tablespoons olive oil
- 2⁄3 cup half-and-half
- 1⁄2 - 1 1⁄2 teaspoon salt (to taste)
- 1⁄2 - 1 tablespoon black pepper (to taste)
- 1⁄2 - 1 teaspoon ground cayenne pepper
- 1⁄2 teaspoon mustard powder, ground
- 1⁄4 - 1⁄2 teaspoon fennel seed, ground (optional)
- 2 cups kale leaves, chopped (optional)
- In a large stock pot combine the water, chicken broth, salt, and potatoes and set to a low boil.
- In a separate pan fry up the bacon until slightly crispy and set aside; save the bacon grease.
- In the same pan used to cook the bacon add the Italian sausage, onion, and olive oil and simmer on low until the sausage is browned and the consistency of hamburger.
- Chop the bacon into small shreds (use a specialty mincer or food processor to save time) and add to the cooked sausage, then add everything into the soup pot.
- Mix the garlic, powders, and half-and-half into the soup pot and simmer, covered, for 30 minutes.
- 5 Minutes before serving mix in the chopped kale leaves.
Questions & Replies
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I just do the recipe and use uncle charleys sweet Italian sausage and pruccto the uncle charleys sweet Italian sausage got the fennel and barley and jut the right seasoning to it and I go oregano onion fresh garlic salt pepper kale sometimes spinach and a dash of Tabasco and a pinch of pepperonciccini flakes
Just made this recipe for the first time, and this is likely the hardest thing I've made with the exception of Lasagna, that said it is well worth it. It actually tastes much better then the Olive Garden soup, so my tradition of only going there during never ending pasta bowl is intact :D I did however forget the cayenne pepper and couldn't find the fennel seed at the store.
I have never actually eaten this soup at Olive Garden, so cannot speak to how closely it resembles that soup. However, this recipe made a delicious soup! I did make a few alterations. I used all chicken broth rather than using any water. I also used less water than specified as I wanted a thicker soup. I used red potatoes, and I used whipping cream rather than half and half. I did use the cayenne and the mustard, but not the fennel. The Italian sausage had lots of fennel! At the end I made a bit of roux to try and thicken this up a bit more, and personally I think I should have made more roux or something. However, the flavor of this soup was over the top! Absolutely delicious!
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