Recipe by Nancy
"Creamy sausage and potato soup. This recipe is very similar to the one served in a well known restaurant."
Watch video tips and tricks
1 (16 ounce) package
potatoes, cut into 1/4-inch slices
1 1/2 teaspoons
kale - washed, dried, and shredded
chicken soup base
heavy whipping cream
As a retired test kitchen chef, I am bound to dabble. So after reading all the reviews, I set to work to make a lower fat version and still maintain taste. I had researched the Top Secret version and felt I could even drop fat content on that one too.
1. I used hot italian turkey sausage. Yes it came in links, but I squeezed out the meat and cooked it. Then roll in paper towels to get out any remaining fat.
2. Bacon and Onion should be cooked separately, then blended in at the last minute to meld flavors.
3. I dropped the water content, got rid of the cream and used entirely fat free half and half from the dairy section. Brilliant stuff and works well in this recipe. Smooth, rich, not too thin consistency
4. Some brave souls prefer to add pepper at this point, but I say "to taste"
5. I prefer the texture of Youkon Gold potatoes, but any young new potato with the skins on is great. If you like earthy, you can use russets. I have never been a fan of dirt so I stick with thin skins.
So play, enjoy! And don't forget the Romano!
My family weren't fans, but it had good flavor. I don't discourage people from trying it. I just think that it didn't meet my family's taste.
Excellent recipe. I have made this so many times here is what I have changed:
Cook the bacon separately from the onions to avoid burning. Use six chicken bullion cubes. Use 1/2 cup of cream. Increase the water to 1 1/2 quarts. Use 1/2 pound of mild ground italian sausage and 1/2 pound of spicy ground sausage instead of the sausage links.
This is a fantastic recipe...and it's even tastier and easier made in a crock-pot! Thought I would share with you haw I did it. I baked 4 Italian Sausages in the oven until the were done. Meanwhile, I cooked the bacon pieces and removed them from the skillet along with most of the grease. I sauteed the onion and garlic in the remaining Tbs or so of bacon fat. I also added one carrot, diced. I added the sauteed vegetables along with the diced potatoes to a 3 and 1/2 quart crock-pot and covered with two cans of chicken broth and one can of beef broth, some of which I used to deglaze the skillet. When the sausages were done, I sliced them and added them to the pot. I let the pot simmer on low for about 6 hours. When we got home, I turned the pot to high and added the chopped kale and cooked bacon and let them cook for about 15 minutes while I made some garlic bread. When we were ready to serve, I poured a Tbs or so of cream into each bowl and ladled in the soup. Fantastic and so easy!
When I make this soup I have my hubby in mind. He loves the Zuppa Toscana soup at a popular italian restaurant..(yeah..I'm sure you know which one I'm talking about). I like to use the "hot" italian sausage and fresh spinach instead of kale. I cut my bacon with scissors and fry it by itself. Then I use the bacon grease to saute the onions. There have been occasions when I didn't have any cream on hand, and so I used either half and half or whole milk with a little butter. I also have replaced half of the water called for with chicken broth..and it's great. Thanks Nancy.
i used to work for the olive garden and i thought their soup was good. but i have been proven wrong. this is AMAZING. i LOVE IT!!! i will make this again and again.
I make this soup often, & my children LOVE it! I use ground Italian sausage (so that there is no need to deal with the casing), and I just brown it along with some cayenne pepper (for a kick) and then drain it. I also drain all but 1 tbsp. of the bacon grease and add a pinch of crushed red pepper. I used to frequent Olive Garden to get this soup, but it is just so much better homemade, not to mention fresher (you know how sometimes you get that bad waiter/waitress that gives you a bowl of kale)! YUM!! Thanks Nancy!
I love this soup! I make it every year upon request from the family. I would suggest cooking the bacon first, remove, then cook chopped onions in bacon grease. Otherwise, onions burn before bacon is cooked. Great recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Restaurant-Style Zuppa Toscana
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 228
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a healthy Tuscan-style soup.
A rich soup made with sausage, potatoes, fresh spinach, and cream.
This simple egg drop soup tastes like it came from your favorite restaurant.