A Better Zuppa Toscana

I have eaten the 'All You Can Eat Soup and Salad' more times than I would like to admit.

Zuppa Toscana is my most favorite soup of all the Olive Garden Soups.  I could eat it all day long.  Well, that and the Salads.  

When I find a food in a restaurant that I love and want to eat over and over again, I go home and try to recreate that dish.  Sometimes I succeed and sometimes it is a big giant fail.


I have found a few copykat recipes, but in my opinion they are close but just not close enough to the real thing.


Here is my recipe for aYUMMY Zuppa Toscana!

1 pound Italian sausage
4 large russet baking potatoes sliced in 1/8 inch slices
2 cloves garlic, minced
2 cups chopped kale or Spinach
1 cup chopped carrots
2 14.5 ounce cans chicken broth
2 quarts water
1/4 cup cream or milk
Italian Seasoning
Garlic Salt
Pepper


In large soup pot (4 quart), slice 4 russet potatoes(remove about 1/2 of the skin) and boil.  Once the potatoes are almost done, drain 1/2 the water.  Add a large can of Chicken broth and a package of frozen spinach (or kale).

At the same time

Remove casing from 1lb of Italian Sausage and brown.  Crumble as it cooks.  Add 2 cloves minced garlic, Italian Seasoning, Garlic Salt & Pepper.  Add a handful of Chopped or Shredded baby carrots.  


Add this to the soup pot.  Add 1/4 cup milk or cream.  Stir it all together and let simmer for about 20 minutes.

Serve with Garlic Bread and a sprinkling of your favorite Italian Cheeses.  

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset