Zuppa Toscana with Garlic Bread Croutons

Serves

8

Total Time

45 min

Difficulty

Medium

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Recipe-

Summary

the zuppa toscana is my favorite thing to order whenever i go to olive garden, and this homemade version has quickly become one of my most requested meals among friends and family. this one pot meal is super satisfying, with a base of ground sausage, potatoes, and heavy cream. instead of endless breadsticks, this hearty soup is served with crispy garlic bread croutons, best made with a loaf of nearly-stale sourdough bread. the best thing about this recipe is that you don’t have to be too precise with the measurements or cook times- it’s the perfect no-stress recipe to serve at the end of a cozy winter day.

Ingredients

FOR THE SOUP

  • 1 lb. jimmy dean sausage roll
  • 2 tbsp. olive oil
  • 1 white or yellow onion, chopped
  • 2 tbsp. minced garlic
  • 2 quarts chicken stock
  • 2 quarts water
  • ¼ cup chicken bouillon powder
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. italian seasoning
  • 1 tsp. red pepper flakes
  • salt and pepper, to taste
  • 3 medium white potatoes, diced
  • ⅓ cup heavy cream
  • 1 bunch kale, stripped and torn into large pieces

FOR THE CROUTONS

  • 1-2 tbsp. olive oil
  • 2 tbsp. minced garlic
  • ½ loaf sourdough bread
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 2 tsp. italian seasoning
  • salt and pepper to taste

Instructions

  1. in an extra-large pot over medium-high heat, add olive oil and sausage. while cooking, break sausage into crumbles then add the chopped onion.
  2. once the onions have softened, add minced garlic and stir intermittently, scraping along the bottom of the pot. continue cooking until onions are translucent and sausage has fully browned, around 10 minutes.
  3. reduce heat to low and stir in the chicken stock and water. season with chicken bouillon, garlic powder, onion powder, italian seasoning, and crushed red pepper flakes. add salt and pepper to taste.
  4. add diced potatoes then increase heat, bringing the pot to a boil. once boiling, reduce heat and simmer for about twenty minutes, cooking until potatoes have softened.
  5. while soup continues simmering, begin preparing croutons by slicing bread into small cubes.
  6. in a large skillet over medium heat, add olive oil and minced garlic. add cubed bread and stir constantly, coating croutons in oil and garlic. season with salt, pepper, garlic powder, onion powder, and italian seasoning. once toasted and golden brown, remove from heat and set aside.
  7. return to the soup and stir in heavy whipping cream, then add the kale. continue simmering until kale is tender, about five minutes. top with croutons and serve.

Zuppa Toscana with Garlic Bread Croutons