Zuppa Toscana

Zuppa Toscana 

Recipe:

1 pound Italian sausage (Mild or spicy)

3large Russet Potatoes 

Salt & pepper to taste

1 tsp Basil

2 Tbsps. minced garlic 

32 oz. chicken or bone broth

2 cups of water

1 Bushell of kale 

1 1/2 cups Heavy cream

Begin by browning sausage in a large pot. I prefer the Johnsonville mild all natural Italian sausage. While your sausage is cooking cut up your potatoes to go in next. Always make sure to wash/scrub to get any excess dirt off before cutting. Cut potatoes into 1 inch chunks. Add salt, pepper, minced garlic and basil to the sausage. Next add your potatoes, broth, and water to the pot once the sausage is fully cooked. Bring to a boil. Once it reaches a boil reduce to medium heat and simmer for 15 minutes. While your soup is simmering chop up your kale. I cut down the stems and then chop into bite size pieces. Add kale and heavy cream to the pot. Turn down to low heat and continue simmering for 15 more minutes until kale is soft. Let cool and Enjoy!

Living overseas really motivated me to begin making my own recipes of food I enjoyed eating back on the mainland. Olive Garden was one of our go to places on a date night and we missed eating Zuppa Toscana. Since we were several thousand miles and a very large ocean away from Olive Garden I decided to replicate the recipe. Over the years I started omitting and adding ingredients. It is a family favorite in our house and I make it often. Plus it is super easy and affordable to make!

To make this a low carb version replace the potatoes with cauliflower or omit it all together. The sausage and kale really make this dish. Enjoy!

Mom-ish Chronicles.