Zuppa Toscana

Saturday, December 12, 2020

This is one of my cousin's favorite soups.  It comes together really quick and is so easy.   The Olive Garden version contains bacon, and while I am sure that would be fantastic, I chose to leave that out.  There is a certain amount of fat that is naturally occurring in the sausage and adding more just isn't necessary.  Also, traditionally uses more kale/collards/chard/spinach than what I used, but again, it's a digestive thing for me.


I am learning to use flash photography for night time food photos, because it's just that time of year when it gets dark by 5:15.  Flash was at 10'o clock through a diffuser, set on manual 1/1.

Zuppa Toscana


Prep time:15

Cook time:30


  • 2 large links italian sausage
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • salt and pepper
  • 1 tsp paprika
  • 1 tsp thyme
  • 4 cups chicken broth
  • 1 pound fingerling potatoes, (I used red, yellow, and gold)
  • 5 small leaves kale, sliced thin (collard greens would work as well)
  • 4 cups chicken broth
  • 1 tbsp cornstarch
  • 1 cup half and half
  • 1/2 cup white wine - optional


  1. Remove the sausage from it's casing and begin browning and breaking up as it cooks.  As it begins to brown, add your onion, as you continue to cook.
  2. When the sausage and onions have thoroughly browned, add the garlic, and your spices and cook for about 2 minutes so the spices bloom and the garlic does not burn.
  3. If using wine, add before the broth and allow the alcohol to burn off for 2-3 minutes.
  4. Add the chicken broth, then the sliced potatoes.  Cover and bring to an easy simmer for about 25 minutes until the potatoes are soft.
  5. Mix the cornstarch well into the half and half until smooth, then add to your soup mixture, stir, then turn the heat off and allow to sit for 5-10 minutes.  This won't thicken the soup much, but will add a bit more body to it.  Adjust the seasonings if needed.
  6. You can garnish with shavings of parmesan and serve with a roll or oyster crackers. 

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