Zuppa Toscana (Tuscan Soup) My Way

READY IN: 50mins
YIELD: 13 cups


  • 1
    (12 ounce) package jimmy dean low-fat sausage or (12 ounce) package sausage, of your choice
  • 3
    garlic cloves, peeled pressed and chopped
  • 2
    quarts chicken stock
  • 1
    quart half-and-half cream (you can use part milk if you want)
  • 6
    medium red potatoes, scrubbed, sliced in half and then sliced crosswise into 1/4 inch slices
  • 1
    teaspoon chicken soup base (it's a paste, comes in a jar near the soup at the market)
  • 1
    small bok choy, washed and sliced cross-wise (stems and leaves)
  • salt, to taste


  • Break apart and cook sausage over low-medium heat in a stock pot until no longer pink.
  • Drain fat, if any.
  • Add the garlic and stir for about 30 seconds. (You want the garlic to get nice and not, but not to burn.).
  • Add chicken stock, sliced potatoes and chicken base and bring soup to a boil.
  • Lower heat to a brisk simmer and cook just until potatoes are starting to get tender.
  • Add the sliced bok choy (the pieces that are mostly stems) and continue cooking for about five minutes.
  • Add the rest of the bok choy (the pieces that are mostly leafy) and cook for another two to three minutes.
  • Add the half and half, stir and continue cooking until the soup begins to steam, but don't let it boil.
  • Taste for seasoning and add freshly ground black pepper to taste. (It usually doesn't need salt.).