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Boy is this a yummy soup!   We can thank Olive Garden for bringing this soup to national attention.  Zuppa ToscanaThey tend to make theirs a whole lot creamier than I like it, however.  Our guests seemed to like ours better.

I like a whole lot of greens in my Zuppa Toscana as well.  You can put as much or as little in as your tastes dictate.    Like all our soups, we made this in 5 gallon batches, but I've scaled it down for you to make at home.

Recipe By     : Sitara
Serving Size  : 6   Preparation Time :1:30
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        Italian sausage -crumbled  (I like the hot but you can use the mild sausage)
 1/4     cup             chopped bacon
   2      quarts         chicken stock
   2      large           russet potatoes -- cubed
   2      large           clove garlic -- chopped fine
   1      medium      onion -- chopped
   4      cups           Swiss chard -- chopped, packed
   4      cups           kale -- chopped, packed
   1      cup            heavy cream or half and half
                        salt and pepper -- to taste

1.  Brown sausage in a little butter in skillet.    Add bacon and brown then use a slotted spoon and remove the sausage and bacon and set aside for later.

2.  In your large soup  pot saute garlic and onion in a little olive oil till onion is clear. Add stock and potatoes,  bring to boil, then simmer till potatoes are almost tender.

3.  Add Bacon and Sausage, simmer for 15 minutes

4.  Add chopped greens, simmer for 30 minutes.   Add cream, check for salt and pepper.  Heat till piping hot but do not boil.

Greens should be just cooked through and not quite crunchy.