This recipe is one of my all-time favorites. Have you ever eaten Zuppa Toscana at Olive Garden? If not, I’d venture to say you’ve not yet lived.
A couple of years ago, I was looking through soup recipes on Eat Better America and came across this one, which sounded very similar to Zuppa Toscana…so I gave it a shot. Andrew and I think it tastes almost exactly like Olive Garden, and it’s gluten free!
Here’s my adaptation. I change amounts and leave out ingredients. For a dairy free version, use almond milk. It won’t be as creamy but it will still be flavorful, I’ve done it.
- 1/2 lb spicy Italian sausage
- 4 medium yellow potatoes, cut into 1/2-inch cubes (about 4 cups)
- 1 large onion, chopped (1 cup)
- 4 cloves garlic, finely chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes (omit if you don’t like spicy)
- 3 cups water
- 3 1/2 cups chicken broth (I use chicken bouillon dissolved in water)
- 4 cups chopped fresh kale or Swiss chard leaves
- 1 cup half-and-half
- In a saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside.
- In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, water and broth. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.
- Stir in sausage and kale. Cook 10 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated.
Original recipe here.