A taste of Tuscany: zuppa toscana

by Jill Pearson

I know we’re wrapping up soup season, but zuppa toscana, translated from the Italian “Tuscan soup,” stays in my menu rotation most of the year! It’s a great soup to serve your small group if you eat together.

Traditionally, it was made with stale bread, cannelloni beans, potatoes, and kale and was considered a peasant soup. There are legends that even the great artist Leonardo da Vinci enjoyed this soup. Olive Gardens put their own twist on it, taking out the beans and bread, and adding Italian sausage and cream. Theirs is the recipe I use.

I made two batches today, one for my family to enjoy over the weekend, and one to deliver to another family through Calvary’s “Take them a Meal” program. I like to serve it with a side of homemade sourdough bread, a bag of Ceasar salad, and this recipe for coconut bars.

Ingredients

1 pound spicy Italian ground sausage – use mild for kid-friendly

4 tablespoons butter

½ white onion – diced

1 tablespoon minced garlic

6 cups chicken broth

2 cups water

4-5 yellow potatoes – cut into 1-inch pieces

3 teaspoons salt – or to taste

1 teaspoon black pepper

1 cup heavy cream

4 cups chopped kale

chopped bacon or bacon bits and grated parmesan cheese for topping – optional

Instructions

 In a large pot, saute sausage 5-6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside. 

In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant. 

Add chicken broth, water, potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale, and heavy cream. Add sausage. Taste and add salt and pepper if needed. Serve garnished with grated parmesan cheese and/or bacon if desired. 

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