Zuppa Toscana


My husband really liked this soup when he had it at Olive Garden a few years ago, but I never really gave a thought to making it…until my friend, Rosemary, shared it with us for supper one night. It’s super easy, relatively inexpensive, very flexible and quite tasty. Here’s how I made mine, but you can find all kinds of recipes online if you want a more true-to-Olive-Garden version.

1 lb. hot sausage (or regular sausage if you prefer)

1 onion, chopped

1 green pepper, chopped

Brown sausage with onion and pepper until cooked through.


2 qts. chicken or turkey stock

2 cloves garlic, minced

3-4 potatoes, cubed

Simmer about 30 minutes, or until potatoes are tender.

Season with salt & pepper until you’ve got it the way you like it.


4 c. chopped Swiss chard, spinach or kale.

Cook until greens are softened.


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