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Wednesday, April 11, 2012

Zuppa Soupa

This is hands-down my favorite soup recipe. It tastes just like the Zuppa Toscana soup served at The Olive Garden. If you've never had it, it's a broth-based soup with a touch of cream to balance out the spiciness. Sausage, bacon, potatoes, onion, and swiss chard give it LOADS of flavor. I made it last week and I'm making it again next week. That's how much I love it! I like using swiss chard rather than spinach because it holds up nicer and doesn't turn to mush the next day when you're craving leftovers. You could also substitute kale if you like. It doesn't even need salt or pepper! 

Zuppa Toscana 


2 Tbsp extra virgin olive oil
1 lb sweet Italian sausage, casing removed
3 strips extra thick bacon (or 6 regular slices), chopped
1/4 tsp red pepper flakes
1 medium onion, chopped
3 garlic cloves, minced
2 1/4 cups chicken stock
4 cups water
2 large russet potatoes, peeled and chopped into bite-sized pieces
3 cups chopped Swiss chard leaves, tough stems removed
1 cup half-n-half


1. Drizzle olive oil in a large dutch oven or sauce pan. Add onion and bacon. Cook over medium heat until onion is tender and bacon begins to brown. 
2. Add sausage and break it up with a spoon. Continue to cook until sausage is crumbled and cooked through. Add garlic and red pepper flakes and saute for 2-3 more minutes.
3. Add chicken stock, water, and potatoes. Bring to a boil. Boil for 10-15 minutes until potatoes are tender. 
4. Add chard and let it wilt in the soup. Add half-n-half and simmer a few more minutes to heat through. 


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