Homemade Zuppa Toscana

Delicious Zuppa Toscana that is actually good for you! This homemade Zuppa Toscana is sure to satisfy your Olive Garden cravings and the best part is that it is made with wholesome ingredients.

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Bone Broth

To start, a good soup starts with a healthy broth. I always choose homemade bone broth for this. Bone broth is a nutrient-dense food that can be used for many dishes. It is a good way to add collagen and aid gut health. I especially love bone broth because it adds extra protein to my soups making it ideal for winter night dinners.

Ingredients for Homemade Zuppa Toscana

• 2 quarts of bone broth
• 1 lb Spicy Italian sausage (You can use sweet instead)
• 5 to 6 medium gold potatoes
• 16 oz bag of kale
• 4 tomatoes
• 1 sweet onion
• 5 cloves garlic
• 1 cup fresh cream or heavy whipping cream (more to taste)
• 1 tsp salt
• 1/2 tsp pepper (more or less to taste)
• 1-2 tsp of crushed red pepper
• 1 tbsp Italian spices
• olive oil for sauteing
• Freshly shredded parmesan cheese for serving

Homemade Zuppa Toscana

To start, I begin by removing the casings from the sausages and browning them in medium-high heat in about two tablespoons of olive oil.

While the sausages brown, I wash and cut the potatoes into flat rounds as shown in the picture below.

I like to use golden or yellow potatoes for this recipe because Russet or Baking potatoes tend to break apart.

Next, I diced the tomatoes into bite-size pieces and minced the garlic. I also check on the sausage in between and lower the heat if necessary.

Once the sausage has browned I add the tomatoes, onion, and garlic. I cook them for a few minutes until soften before adding the potatoes and bone broth.

After I add the broth I add all the spices. I like my Zuppa Toscana a bit spicy but feel free to adjust the amount of pepper flakes.

Once the soup is starting to simmer I add about 1 cup of fresh cream I skim from our raw milk. Sometimes I add up to a pint depending on how creamy we want it that day.

Bring everything to a low simmer and cook uncovered for 20 to 30 minutes or until potatoes are soft. After the potatoes are cooked I add the kale and allow it to cook covered until kale is fully steamed.

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Cozy Winter Meal

I love making this and other soups like this Bone Broth Chili for cozy winter meals. I always make some Artisan Sourdough Boule bread to dip in the broth yum! For even more cozy winter meals check out my Wholesome Butternut Squash Soup and my Chicken and Dumplings Soup recipes.