Zuppa Toscana

 

It’s almost fall and the soup recipes are coming out of the recipe book! Creamy, a hint of spice, and great texture–Zuppa Toscana is a go to dish. The soup is served at Olive Garden and a favorite among many. It’s ridiculously easy to make and requires few ingredients necessary to warm the company that randomly dropped by for dinner.

Having entered a new adventure in life (more to come in another post) and seriously lacking time, I am working on fast and simple meals to put together for dinner. The fewer the ingredients, the less prep time, the faster the meal comes together (usually), and less to clean up. There’s almost always left overs, and tastes just as good the next day.

I cook mine in a large dutch oven, but you can make this in a crockpot as well if you’d like. I would just add the cream at the very end if you’re using the slow cooker method. The recipe does call for a bit of spice, but if you prefer less spice or none at all, you can easily substitute sweet Italian sausage in place of the spicy. Of course, you can always remove the red pepper flakes as well, or add less to your liking. I’m also a stickler for garlic, so while browning the sausage I add a bit of garlic powder to the meat.

If you’ve never had kale, this is the recipe to try it in. It’s a tougher, harder green than what you might be used to, but it really gives a great texture to the soup. My husband had never tried it before and now requests more meals with it.

So onto the delicious soup that’s becoming a regular on my family’s soup night!

 

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