zuppa tOscana sOup

AuthorHeather WallaceCategoryDifficultyBeginner

Zuppa Toscana Soup is the perfect weeknight dinner for a cold day.

Adding just a hint of red pepper flakes gives a subtle extra bit of heat to the broth that warms you from within. Combined with the white wine to deglaze gives a depth of flavor that is out of this world. I'm not sure how I ever went without this soup...I for sure never want to be without it again! This recipe has become a regular in our dinner bowls for sure.

When adding the kale it may seem like a lot but I promise you it will cook down. Not only is it oh so good for you but it tastes just as good.

On a side note- if you want a little extra heat, add a bit more red pepper flakes (it helps with a stuffy nose).

Yields8 Servings
Total Time40 mins
 2 tbsp olive oil
 1 lb Italian sausage (Bob Evan's Original Sausage)
 1 large onion, chopped
 3 to 4 cloves garlic, minced
 ½ cup white wine
 ½ tsp red pepper flakes (Increase or decrease amount to adjust heat)
 4 potatoes, cut into ½-inch chunks
 1 bundle fresh kale, chopped (about 8 loosely packed cups)
 5 1/2 cups water, divided
 3 tsp Better Than Bouillon Chicken Base
 1 cup heavy cream
 salt and pepper to taste
Gather the Ingredients . . .
1

Brown Sausage . . .
2

First, combine 3 cups hot water and 3 teaspoons Better Than Bouillon Chicken Base in a medium bowl or glass measuring cup, stir till dissolved, set aside.

Meanwhile, crumble 1 lbs sausage (I like to use Bob Evans Original Sausage) into large dutch oven over medium heat until well browned.

Drain and remove from pan and set aside.

Saute & Deglaze . . .
3

Add a drizzle of olive oil and 1 large chopped onion to the pan and saute until tender, for about 5 minutes.

4

Then add 3-4 cloves of minced garlic and 1/2 teaspoon red pepper flakes- cook, until fragrant, about 30-60 seconds.

Pour in 1/2 cup white wine to deglaze the pan, scraping the bottom to loosen browned bits.

Simmer . . .
5

Take 1 bundle of kale and chop by folding each kale leaf in half then cut along the stem, discard the stem and coarsely chop the leaves into 2-inch pieces (should be about 8 cups); add to the pot.

6

Add 4 chopped potatoes (I used a handful of mini potatoes), chicken base mixture, 2 1/2 cups water, and cooked sausage to pot.

Increase heat to medium-high and bring to boil.

Once it has come to a boil, reduce heat to simmer and cover.

Cook for 20 minutes or until potatoes are tender.

Add Cream & Serve . . .
7

Stir in 1 cup heavy cream and season with salt and pepper to taste.

8

Serve with a side of french bread to dip into the broth.

Ingredients

 2 tbsp olive oil
 1 lb Italian sausage (Bob Evan's Original Sausage)
 1 large onion, chopped
 3 to 4 cloves garlic, minced
 ½ cup white wine
 ½ tsp red pepper flakes (Increase or decrease amount to adjust heat)
 4 potatoes, cut into ½-inch chunks
 1 bundle fresh kale, chopped (about 8 loosely packed cups)
 5 1/2 cups water, divided
 3 tsp Better Than Bouillon Chicken Base
 1 cup heavy cream
 salt and pepper to taste

Directions

Gather the Ingredients . . .
1

Brown Sausage . . .
2

First, combine 3 cups hot water and 3 teaspoons Better Than Bouillon Chicken Base in a medium bowl or glass measuring cup, stir till dissolved, set aside.

Meanwhile, crumble 1 lbs sausage (I like to use Bob Evans Original Sausage) into large dutch oven over medium heat until well browned.

Drain and remove from pan and set aside.

Saute & Deglaze . . .
3

Add a drizzle of olive oil and 1 large chopped onion to the pan and saute until tender, for about 5 minutes.

4

Then add 3-4 cloves of minced garlic and 1/2 teaspoon red pepper flakes- cook, until fragrant, about 30-60 seconds.

Pour in 1/2 cup white wine to deglaze the pan, scraping the bottom to loosen browned bits.

Simmer . . .
5

Take 1 bundle of kale and chop by folding each kale leaf in half then cut along the stem, discard the stem and coarsely chop the leaves into 2-inch pieces (should be about 8 cups); add to the pot.

6

Add 4 chopped potatoes (I used a handful of mini potatoes), chicken base mixture, 2 1/2 cups water, and cooked sausage to pot.

Increase heat to medium-high and bring to boil.

Once it has come to a boil, reduce heat to simmer and cover.

Cook for 20 minutes or until potatoes are tender.

Add Cream & Serve . . .
7

Stir in 1 cup heavy cream and season with salt and pepper to taste.

8

Serve with a side of french bread to dip into the broth.

zuppa tOscana sOup
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