Even Better Zuppa Toscana Recipe

If you’ve ever been to Olive Garden and sampled their Zuppa Toscana, you’ll know why it is a favorite in our family. So of course I had to go about creating a recipe of my own. The results? A unanimous consensus that my concoction is even better than the edition that is served by the popular chain restaurant. That’s really saying something! And fortunately it is as easy to make as it is tasty.

Even Better Zuppa Toscana Recipe

Ingredients

  • 2 lbs. organic spicy ground sausage (no nitrates or preservatives added)
  • 2 large organic onions, finely diced
  • 3 stalks of celery, finely diced
  • 5 oz organic shredded carrot
  • 64 oz organic chicken stock (homemade if you have it)
  • 3 lbs. potatoes, medium dice (with or without skin, it’s up to you)
  • 1 TBSP crushed organic fennel seeds
  • 1 TBSP organic dry rubbed sage
  • 1 TBSP organic dried thyme
  • 1/2 tsp. organic cayenne pepper (or more to taste – we like it spicy!)
  • 1 TBSP organic curry powder
  • 1 tsp organic turmeric
  • 1 tsp  powdered organic ginger (or more to taste)
  • 3 TBSP Sugar in the Raw
  • 16 oz fresh or frozen organic corn
  • 16 oz  organic heavy whipping cream
  • 6 oz.  organic fresh spinach
  • salt to taste.  I personally use at least 3 tsp Real Salt and sometimes more depending on the saltiness of the stock I start with.

Instructions

    • Brown sausage and crushed fennel seeds thoroughly in a stockpot or dutch oven. This will take a few minutes, but don’t skimp on this step.

    • Drain the fat off of the sausage and set aside. Using the same pot, add the onions, celery, and carrots. Saute the mixture for about seven minutes, or until the vegetables are translucent and softened.

    • Add the sausage back to the pot and pour in the stock.

    • Bring the stock  with the sausage to a boil and then allow to simmer for 3- 4 hours.

    • Add  the potatoes and cook at a low boil for about 10 minutes. Then, add the sage.

    • Add the thyme.

    • Add the cayenne pepper.

    • Add the curry powder, tumeric, and ginger.

    • Add the raw sugar.

 

    • Add the corn.

    • Allow to return to a boil. Reduce heat and simmer on low for 5 more minutes
    • Add the cream.

    • Add the spinach.
    • The soup is done when the spinach is slightly wilted. Taste for seasoning and add salt or pepper to your preference.
    • Well, there you have it. My new and improved version of Zuppa Toscana! I dare you to try it and not have an instant addiction.

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