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Zuppa Toscana ala Joelen

One of my husband's favorite soups is a potato and italian sausage soup. Today both of us made a big batch for lunch. It's chock full of potatoes, italian sausage, cremini mushrooms and spinach... swimming in a light chicken & cream broth.Here's my recipe for Zuppa Toscana:

3 qts chicken broth
2 large baking potatoes, diced
1 chub of pork sausage
2 tablespoons italian seasoning
1 cup sliced cremini mushrooms
2 cups fresh spinach
1/2 cup half & half
salt, pepper, italian seasoning to taste

In a dutch oven, boil potatoes in broth. Cook for 15-20 minutes.
Combine pork sausage with 2 tablespoons italian seasoning.
Brown sausage in saute pan.
Add cooked sausage to potatoes & broth.
Stir and continue cooking until potatoes are fork tender.
Add sliced mushrooms & spinach.
Stir and continue cooking for5-7 minutes.
Turn off heat and stir in half & half.
Season to taste.

5 comments

  1. This is my favorite soup ever, I have got to try your recipe!

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  2. going to make this this weekend. can't wait!

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  3. this is my favorite soup at the olive garden! i can't wait to try this now... i would make it tonight, but i just used up the last of my spinach for lunch!

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  4. My mouth is watering looking at your soup. Yum!

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