Sunday Suppers: Zuppa Toscana

15 Nov

We first had this soup at Olive Garden – it’s hearty, wholesome, and I knew I could make something like it without much effort and in under an hour!

It’s a creamy broth, and on the day I made it, I didn’t have any milk in the house! None in the fridge, no condensed milk on the shelves. So I worked with what I had! This is my take on the classic italian recipes out there. I loved it – it was warm and filling with a flavor filled broth that was great sopped up with some Pennsylvania Cheddar Bread!

Zuppa Toscana

4lbs potatoes, peeled and cubed

1 12oz bag frozen spinach

1lb mild italian sausage

3 cloves garlic, chopped

3 32oz cartons chicken broth

1 cup light sour cream

1 cup powdered milk

In a large soup pot brown the sausage until cooked through – do not drain. Add in the 3 cartons of chicken broth, garlic and the potatoes. Cook on medium-high heat until the potatoes are cooked through, about 10-15 minutes depending on how large you cubed them. Turn off the heat and add in the powdered milk and the sour cream, stirring until they have both dissolved into the broth. Add in the frozen spinach and stir until no frozen lumps of spinach remain. Serve and enjoy!

Note: The reason for not draining the sausage is because the fats that cook out help to flavor the broth. I did not have a lot of fat in my pan after cooking the sausage so there were no worries. If you have a fattier sausage and your meat looks like it’s a grease stew, drain out some of the fat but not all, leaving enough for flavor. If you want a spicier soup, use hot sausage.

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