Zuppa Toscana
Zuppa toscana is a soup available at the Olive Garden restaurant.
- Prep
- 11 min
- Cook
- 27 min
- Total
- 38 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
In a skillet over medium-high heat, brown the sausage, breaking into small pieces as you fry it. Drain and set aside.
Procedure
In skillet over medium-high heat, brown bacon. Drain and set aside.
Procedure
Place water, broth, potatoes, garlic, and onion into a pot. Simmer over high heat until potatoes are tender.
Procedure
Add sausage and bacon to the pot. Simmer for 10 minutes.
Procedure
Add kale/chard and cream to the pot. Seasons with salt and pepper; heat through.
Notes, tips, and variations
Potatoes can be substituted with cauliflower for a low-carbohydrate version of this soup.
Notes, tips, and variations
You can also use half mild half spicy turkey sausage instead of pork sausage.
Notes, tips, and variations
Sometimes, fennel is used.
Photo: MarkTraceur · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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