The Best Zuppa Toscana Soup with Homemade Sausage

We all know the Olive Garden Zuppa Toscana is super delicious! So much so that it became a popular copycat when many cooks replicated it. I would say it become a close competitor with the popular borsch. Everyone's homemade recipes for Zuppa are pretty similar, but this recipe is The Best Zuppa Toscana Soup with Homemade Sausage - according to my picky little eaters.

Very few people don’t like this soup and those that don’t usually for reasons such as the soup is too spicy or salty. Everyone's homemade recipes for Zuppa are pretty similar, but this recipe is "the best" - according to my picky little eaters. So they also came up with the title for this post for me. "Mom brought the homemade taste to this already great meal," they say.

I got this recipe from my sister years ago, and ever since it has been a pretty frequent occurrence. This recipe portion is pretty large and I usually don't have leftovers for the next day to reheat for lunch, that's how much my picky eaters love it!

The soup tastes pretty much the same reheat which is perfect for lunch boxes. Also, if you have good freezing containers and system, it’s great to freeze portions to pull out at any time you're craving more throughout the next few weeks.

Plus, with our homemade sausage, and grind-at-home meat process, this recipe is made the clean way, which is much more appetizing! And of course, you may adjust spiciness and saltiness as it suits your tastes and needs. Enjoy this blessing to humanity! 🙂

📋 Recipe Ingredients

• Ground beef (see How to Grind Meat at Home)
• Sausage seasoning (I use ½ of the amount as for Stuffed Shells)
• Potatoes
• Organic kale
• Bacon
• Head of garlic
• Small onion
• Water
• Sea salt
• Organic chicken better than bouillon paste
• Heavy whipping cream

🔪 Recipe Instructions

I start by preparing the meat ingredients. First, Grind Beef, season with Sausage Seasoning, and place in the fridge. Make the sausage about 24 hours ahead to allow the ground meat to absorb the seasoning flavors for that desired sausage taste. Keep refrigerated until ready for sauteing.

Broil bacon in the oven (see How to Broil Bacon in the Oven), then place onto a paper towel lined cutting board and let it cool before cutting.

Peel potatoes. Rinse and then slice them. Rinse potatoes again until the starch is cleared from the water. Fill the bowl with clean water (make sure all the potatoes are submerged), and let it sit on the counter until ready for use.

While rinsing kale, tear small pieces off of the stem and place in a bowl. (You may chop it on a cutting board after rinsing as well. I just like tear certain size pieces and feel its cleaner when done so under running water.) Place the prepped kale in a strainer for the water to drain. Set aside until ready for use.

Brown seasoned ground beef on high. Set aside until ready for use.

Chop onion and sauté on high temp for a few minutes, stirring constantly. Reduce heat to low, press and add garlic, and sauté for 5 minutes more, stirring from time to time. Set aside until ready to use.

🥘 Cooking Zuppa Toscana Soup

Pour 20 cups of water into an 8 quart (7.5 L) pot. Bring it to a boil on high temp. Drain the water from sliced potatoes and add them to the boiling water. Add a tablespoon of salt and bring to a boil again.

As soon as the water starts to boil reduce the heat to low/med. Let it gently boil for about 5 minutes. Remove accumulated starch from water (several times) while boiling. Add sausage and bacon and continue to lightly boil for another 5 minutes (removing starch as necessary).

Add 3tbps. of the Chicken Better Than Bouillon paste, stir it around a few times. Then add the sautéed onion with garlic, stir well, and let it boil for a couple of minutes. Add heavy cream and stir everything to combine. Let it lightly boil for few more minutes.

Add and mix in kale. Turn the stove off and allow the kale to soften in the soup. The soup will be ready to enjoy in about 15 minutes or so.

🍽 How to Plate Zuppa Toscana Soup

Cool to warm when serving kiddos. Top the served soup in bowls with grated Parmesan or Romano cheese.

The soup goes wonderfully with homemade garlic breadsticks!

If you make this The Best Zuppa Toscana Soup with Homemade Sausage, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 

📖 Recipe Card

5 from 2 votes

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The Best Zuppa Toscana Soup with Homemade Sausage

Prep Time

2 hrs 35 mins

Cook Time

20 mins

Total Time

2 hrs 55 mins

 

Everyone's homemade recipes for Zuppa are pretty similar, but this recipe is The Best Zuppa Toscana Soup with Homemade Sausage - according to my picky little eaters.

Servings: 7 quarts

Author: Valya of Valya's Taste of Home

Ingredients

Zuppa Toscana Soup Ingredients

• 1 lbs. (454 g) – ground beef (see How to Grind Meat at Home)
• sausage seasoning I use half of the amount as for Stuffed Shells
• 2.5 lbs. (1.1 kg) – potatoes (peeled)
• 1 bunch – kale
• ½ lb. 227 g – bacon
• 1 small – onion
• 1 x-large - garlic head
• 20 cups 4.6 L – water
• 1 tbsp. 15 g – salt
• 3 tbsp. 45 g – organic Chicken Better Than Bouillon Paste
• 1 cup 225 g – Heavy Whipping Cream

Instructions

1. I start by preparing the meat ingredients. First, Grind Beef, season with Sausage Seasoning, and place in the fridge. Make the sausage about 24 hours ahead to allow the ground meat to absorb the seasoning flavors for that desired sausage taste. Keep refrigerated until ready for sauteing.
2. Broil Bacon in the oven (see How to Broil Bacon in the Oven), then place onto a paper towel lined cutting board and let it cool before cutting.
3. Peel potatoes. Rinse and then slice them. Rinse potatoes again until the starch is cleared from the water. Fill the bowl with clean water (make sure all the potatoes are submerged), and let it sit on the counter until ready for use.
4. While rinsing kale, tear small pieces off of the stem and place in a bowl. (You may chop it on a cutting board after rinsing as well. I just like tear certain size pieces and feel its cleaner when done so under running water.) Place the prepped kale in a strainer for the water to drain. Set aside until ready for use.
5. Brown seasoned ground beef on high. Set aside until ready to use.
6. Chop onion and sauté on high temp for a few minutes, stirring constantly. Reduce heat to low, press and add garlic, and sauté for 5 minutes more, stirring from time to time. Set aside until ready to use.
7. Pour 20 cups of water into an 8 quart (7.5 L) pot. Bring it to a boil on high temp. Drain the water from sliced potatoes and add them to the boiling water. Add a tablespoon of salt and bring to a boil again.
8. As soon as the water starts to boil reduce the heat to low/med. Let it gently boil for about 5 minutes. Remove accumulated starch from water (several times) while boiling. Add sausage and bacon and continue to lightly boil for another 5 minutes (removing starch as necessary).
9. Add 3tbps. of the Chicken Better Than Bouillon paste, stir it around a few times. Then add the sautéed onion with garlic, stir well, and let it boil for a couple of minutes. Add heavy cream and stir everything to combine. Let it lightly boil for few more minutes.
10. Add and mix in kale. Turn the stove off and allow the kale to soften in the soup. The soup will be ready to enjoy in about 15 minutes or so. Cool to warm when serving kiddos. Top the served soup in bowls with grated Parmesan or Romano cheese.
11. The soup goes wonderfully with homemade garlic bread sticks! I use my Homemade French Bread Recipe. Then, in addition to that recipe, I use ¼ tsp. garlic powder (for topping the bread). After the dough cycle is done, remove from bread maker and shape the dough into thin, long logs and let it rise for 15 – 20 minutes. Bake for 15 minutes. Top bread with melted butter and generously sprinkle with garlic powder. Bake for 10 more minutes.
12. Enjoy!

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Kitchen Items I used in making this recipe:

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