<< Back

Zuppa Toscana

our own version of the most talked about soup from a restaurant chain

Yields: 4 soup servings (or good for a full meal for 2 people)

2 sausage links case removed and crumbled
1/2 medium size onion chopped
2 garlic cloves minced
1 medium potato, thinly sliced (use 3 potatoes if not using cannelini beans)
1 can cannelini beans, rinsed and drained
1/2 cup carrots chopped
2 cups kale or spinach leaves stems removed
4cups chicken broth/stock
1/3 cup heavy cream
salt, pepper, pepper flakes to taste
oil for sauteeing
grated cheese for serving

In a small stock pot, brown the sausage in oil.  Season with pepper flakes, salt and pepper.  Remove and set aside. 
Take most of the oil off and leave just enough to saute the onions and garlic till transluscent.  Do not burn the garlic.  Add the cannelini beans and saute for a minute.  Add the potatoes and pour the chicken broth/stock. Let it boil and till the potatoes are soft or breaking apart.
Take 1/3 of the soup mixture and puree in a blender.  (I just use my immersion blender and puree the soup in the pot.) Return the pureed mixture back to the pot and add the carrots.  Bring it back to boil
Add the cooked sausage and the kale/spinach.  Let it cook till kale/spinach is wilted.
Add the heavy cream and let it simmer.  do not boil.
Serve hot with grated parmesan cheese and breadsticks.