Better than OG's Zuppa Toscana (Hearty Tuscan Soup)

It's that crazy time of the year when the weather doesn't quite know if it should be warm or cold.  In other words, perfect soup weather—not that I need cold weather to enjoy soup, but it does seem a bit more appropriate when there's a chill in the air.   

A dear friend recently had surgery so I volunteered to bring her dinner.  She and I occasionally have lunch together and every time we've eaten at Olive Garden, she's ordered their Zuppa Toscana.  I’ve had it once or twice, and it’s fine, but it’s very frothy and kind of skimpy on everything else so I set out to make a heartier version.  

The verdict, I received an email saying my friend’s family loved the soup and one of her family members declared it the best soup she'd ever had.  I don't know about that, but who am I to argue?  

Alright, let me walk you through the process of making this awesome soup. Scroll to the bottom of the page for the full recipe.

Start with sweet Italian sausage (although hot sausage works equally well if that’s what you like).  

Break up the sausage as it cooks.  This awesome tool really helps crumble beef, turkey, or sausage as you brown it.

Cook the sausage until no traces of pink remain.

Remove the cooked sausage from the pan, leaving the rendered fat in the pan to cook the onions and garlic.

Saute the onions and garlic in the rendered sausage fat.

When the onions are translucent, add the potatoes.  I cut my potatoes into small pieces so they'd cook fast, but you can leave them in larger slices like the restaurant if you prefer.  Oops, I forgot to add the carrots here so I’ll fix that later, but you should add yours now.

Return the sausage to the pan and add the chicken stock and bacon (I had some turkey bacon to use up, but I usually use regular bacon).  Simmer until the potatoes and carrots are tender.

When the potatoes are tender, add the chopped kale.

The kale will wilt down quite a bit.

This is where I realized that I had forgotten to add the carrots earlier so I put them in a microwave safe container, with a little of the chicken stock from the pan, and I cooked them for a few minutes to soften before adding them to the soup.  That little bit of extra color adds so much!

Just before serving, stir in the heavy cream and chopped fresh parsley.

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Don't forget to taste and adjust the seasoning with salt and pepper if needed.  Enjoy!

Items used to make this recipe:

(affiliate links)

• meat chopper thingy https://amzn.to/3sSr3kz

• enameled cast iron braiser https://amzn.to/3fp5BAU

• my favorite knife https://amzn.to/34n8zju

• the world's best vegetable peeler! (not good for lefties) https://amzn.to/3r8ZhQQ

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Hearty Tuscan Soup (Zuppa Toscana)

Printable Recipe

Ingredients

• 1 tablespoon olive oil

• 1 pound sweet Italian sausage

• 1 large yellow onion, peeled and diced

• 3 cloves garlic, minced

• 2 pound russet potatoes, peeled and cut into 1/4-inch slices (or dice if you need them to cook faster)

• 2 large carrots, peeled and minced

• 1/2 cup chopped cooked bacon

• 5 cups chicken broth (homemade is best - try my easy recipe here)

• 3 cups chopped kale (no stems)

• 1 cup heavy cream

• salt and pepper to taste

• 3 tablespoons chopped fresh parsley

• optional: 28 ounces canned cannellini beans, rinsed and drained

Directions

1. Remove sausage from casing if purchased in link form.

2. In a large pan, heat oil and brown sausage until cooked through, breaking up large clumps as you go; remove from pan and reserve.

3. In same pan, saute onions in the rendered sausage fat until translucent; add the garlic and sauté 30 seconds more.

4. Add potatoes, carrots, sausage, bacon, and chicken broth; simmer over medium heat for 20-30 minutes or until carrots and potatoes are tender.

5. Add chopped kale; simmer for another 10 minutes.

6. Stir in heavy cream and adjust salt and pepper if needed.

7. Stir in chopped parsley and optional cannellini beans just before serving.

Note

• For an even more hearty version, add a can or two of rinsed and drained cannellini beans about 5 minutes before serving.

Cheddar Cauliflower and Bacon Soup

Is it soup weather where you are?  We've been dealing with arctic temperatures all week so I'd say it's definitely soup weather here.  This one's a winner - it's hearty, cheesy deliciousness can be made in less than an hour from start to finish.  Go make this amazing soup!! 

Start by chopping carrots, celery, and cauliflower.

And you’ll need some chicken stock. I always have a supply of homemade chicken stock in my freezer, but you can certainly use low-sodium stock from the store (low sodium so you can taste and adjust - let your inner chef come out).

Place the chopped veggies and chicken stock in a 6-quart stockpot and bring to a boil.

When the chicken stock boils, reduce the heat to simmer and cook for about 15 minutes or until the veggies are tender, but not mushy.

Done.

Now it’s time to make a cheesy bechamel sauce with cheddar cheese, milk, butter, flour, kosher salt, and pepper.

Melt the butter in a heavy-bottomed saucepan.

Add the flour, salt, and pepper….

Whisk for at two full minutes - keep the mixture moving the whole time to keep it from burning. Don’t be tempted to skip cooking for a full two minutes or the flour will taste uncooked in the finished soup.

Whisk in the milk - cold right out of the fridge is just fine.

Continue whisking constantly until the mixture bubbles and thickens.

The flour won’t reach its full thickening potential until the liquid boils so keep whisking until you see bubbles. Shouldn’t take more than 5 minutes or so.

Turn off the heat and add the cheese.

The cheese will melt quickly. Mmmmm.

Pour the cheese mixture over the cauliflower mixture.

Don’t miss any of that cheesy goodness!

Stir in a teaspoon of Sriracha or other hot sauce. It won’t add much heat to the soup, but it will add wonderful depth of flavor. If you like a lot of heat, feel free to add more. Taste and adjust salt and pepper before serving.

Serve with crumbled bacon - enjoy!

Cheddar Cauliflower and Bacon Soup

makes 4-6 servings

Printable Recipe

Ingredients

• 1 head cauliflower, broken into small florets

• 1/2 cup minced carrot

• 1/2 cup minced celery

• 3 cups chicken or vegetable broth (or chicken)

• 3 tablespoons butter

• 2 tablespoons all purpose flour

• 1 teaspoon Kosher salt

• 1/2 teaspoon ground black pepper

• 2 cups milk

• 1 cup (4 ounces) shredded sharp cheddar cheese

• 1 teaspoon Sriracha (or other hot sauce), optional

• Garnish: 8 slices cooked bacon, crumbled

Directions

1. In a 6-quart stockpot over medium-high heat, combine cauliflower, carrots, celery, and chicken stock.

2. Bring to a boil, then reduce heat to a simmer and cover; cook for 15-30 minutes until the vegetables are tender.

3. In the meantime, melt butter in a large, heavy-bottom saucepan over medium-high.

4. Add flour, salt, and pepper; whisk for 2 minutes.

5. Add milk; whisk constantly until mixture bubbles and thickens.

6. Remove from heat and add shredded cheese; whisk until melted.

7. Pour cheese mixture over the cauliflower mixture.

8. Stir in Sriracha; serve with crumbled bacon.