Zuppa Toscana Soup
A quick soup made for a weeknight dinner that tastes just like Olive Garden's!
- 1 tbsp. olive oil
- 1 lb. mild or spicy Italian Sausage See notes for homemade, can use 1.25 lbs.
- 1 onion diced
- 3 cloves garlic minced
- 1/2 tsp. dried oregano
- 3 medium russent potatoes diced 1/2"; or 2 large russet potatoes
- 6 cups chicken broth
- 5 oz. spinach or 1/2 bunch kale trim stems and chop if using kale
- 1 cup half and half or whole milk
Instant Pot Instructions
Add oil to pot and put on saute medium. Add ground Italian sausage and cook until almost done. Add onion and cook until meat is thoroughly browned and onion is translucent.
Add garlic, oregano, potatoes and broth. Put on high for 5 minutes.
Quick release and add spinach or kale. Let wilt for 2 minutes. Then finally milk. Make sure the soup is heated through. If it is too cold, turn it on saute until hot. Salt and pepper to taste.
Stovetop Instructions
Add oil to pot and put on saute medium. Add ground Italian sausage and cook until almost done. Add onion and cook until meat is thoroughly browned and onion is translucent.
Add garlic, oregano, potatoes and broth. Bring to a boil and cook until potatoes are cooked through. About 10-15 minutes.
Add spinach or kale. Let wilt 2 minutes. Add milk. Make sure soup is heated through. Add salt and pepper to taste.
Recipe from D*** Delicious website.
To make your own Italian Sausage:
Spice Mix for 1-1.5 pounds ground turkey or pork
2 tsp. dried parsley
2 tsp. Italian seasoning
2 tsp. fennel seeds
1/2 tsp. paprika
1 tsp. minced or powdered garlic
pinch of red pepper flakes (omit for non-spicy)
1 and 1/2 tsp. black pepper (or 1 tsp. for not so spicy)
2 tsp. salt