Zuppa Toscana Soup Recipe


Grace Padden, Writer

The morning weather of Nipomo is gradually returning from its rebellious 80-degree highs in late October to the welcome chill of our moderate California winters, so it’s time to break out Ugg boots, jackets, hot drinks, and warm recipes. Zuppa Toscana is one of my personal favorites; I made it for my family about two weeks ago in a pot bigger than a witch’s cauldron. “Zuppa Toscana” translates to “soup in the Tuscan style”, which relates to the region of Italy of the same name. Traditionally, it is cream-based, and filled with spicy sausage, kale or chard, onions, garlic, and a medley of soup-suited vegetables. Olive Garden has its own rendition, but I can promise you that my recipe is better. Here’s what you’ll need to fill the stomachs of about ten guests:

1 quart of heavy cream Optional: 4 Carrots, 2-3 Zucchini/Summer Squash,

2 48 ounce cartons of chicken brothSun-dried Tomatoes

2 heads Swiss Chard or Rainbow Kale

5-7 Large Russet Potatoes

3 Packages Jimmy Dean Hot Sausage or

2 Packs Sliced Pre-cooked Sausages, Spicy (your brand choice)

3 Purple or White Onions

4 Cloves Garlic

Red Pepper Flakes

White Pepper


  1. Chop all vegetables. Potatoes should be in ¼ inch rounds, which can then be halved or quartered for ease of eating.

  2. Break up sausage and place in heated soup pot with onions, garlic, salt. Cook until sausage is browned and onions are pearly. Drain most of the sausage grease.

  3. Add chicken broth and heat to boiling.

  4. Place potatoes and kale/chard in the pot and cook until potatoes are soft on medium-high heat. Add zucchini, carrots, and/or other desired vegetables. (This should take about 35-45 minutes, depending on number of potatoes, stirring occasionally.)

  5. Add more garlic, some salt, some white pepper, and additional pepper flakes to taste.

  6. Sprinkle sun dried tomatoes on top.

  7. Serve with toasted Ciabatta or French bread and butter.