Zuppa Toscana

Hi! This recipe has been updated and reposted! You can find a paleo/Whole30/Keto INSTANT POT version right here:

Zuppa Toscana (Instant Pot Version)


 

Though a popular soup at Olive Garden, this isn’t meant to be a “copycat” recipe. It might taste pretty close, but I can’t even remember the last time I had this soup, let alone ate at OG. (Not my favorite place. Carino’s stole my heart.) I ran across a couple of recipes lately and combined them according to my liking and this is what I ended up with.

This soup is rich, creamy and the flavors just pop, for lack of a better word. The type of sausage and chicken broth you use are important as the majority of the flavor in the soup come from those two. So get good quality broth and sausage that you like.

This soup also has kale in it. If you’ve never had kale, here’s a (slightly wilted. . . the kale, not the photo) shot of this good-for-you green:

Never used kale? It’s easy to prep, just take a hold of the stem like so:

rip off the leaves from the stem, then chop them up however you want. Easy. One of the things I like about kale is that it’s a tough green. Tougher than spinach and won’t turn slimy when you add it to soup — even after 20 minutes of simmering. And don’t be afraid to use a lot. Like just about all greens, the mountain you have sitting on your cutting board won’t take up that much space once it’s cooked.

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