It’s no secret, I’m a soup lover, and Toscana soup is definitely in my top three favorites right now (the other two are Chicken Noodle and Egg Drop). It’s a go-to pretty much any time of the year (if you like comfort in a bowl like I do). I first fell in love with “Zuppa Toscana” at Olive Garden, but over the years have developed my own recipe (and used it pretty loosely). It’s one of those recipes that I’ve made so many times I don’t actually measure anything. Sometimes I add more cream, sometimes I use half and half instead… sometimes I use ground turkey and add fennel (to make up for that loss of flavor of the sausage). Even though the “meat and potatoes” are usually the star of any dish, my favorite ingredient in this recipe is the kale. It cooks quickly, so when you add it at the end, it turns this beautiful, bright green color – hey, the eyes DO feast first – not to mention it’s a superfood (and oh-so-delicious).
3-4 cloves garlic, minced
1 medium onion, diced
2 celery ribs, sliced into half moons
2-3 carrots, peeled and finely diced
1-2 medium russet potatoes, diced (I don’t peel mine because I like the peel, but you can)
4 c. chicken stock
2 c. water
1/2 c. heavy cream
1 bunch of kale (about 6 cups, loosely chopped with center vein removed)
extra virgin olive oil (maybe)
Add garlic to the pan (without cleaning it), supplementing with extra virgin olive oil if necessary (so it’s not so dry that it burns). Cook for about 1 minute (until fragrant).
There you go! A hearty soup that’s perfect for winter (or anytime of the year for me)… Hope you enjoy!