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Zuppa Toscana!

Y'all, THIS soup is my FAVORITE soup EVER! Now some people might say that it's basic as hell to love a soup from #OliveGarden however, I am NOT about eating BOMB ass food no matter where it comes from. I have had the fanciest soups you could possibly think of such as roasted bone marrow soup all the way down to "zuppa de tortuga" (turtle soup) and still, this soup is the #1 STUNNA of soups, although I can attest to that turtle soup coming in as a close second. Anyway, lets get into the recipe of this comforting, crowd pleasing soup.


Potato Medley

2-3 cups veggie stock

1 cup cream

Splash of Milk

Pinch of dried Rosemary

Pinch of dried Thyme

1 Onion (sliced)

3 Garlic cloves (minced)

1LB Italian Sausage

1/2 bag of Kale

Garlic salt

Onion Powder



1.) Heat a heavy bottom sauce pan

2.) Slice onions length wise and mince garlic

3.) Saute onions and garlic for about 2-3 minutes

4.) Add ground Italian sausage and cook until brown

5.) Add veggie stock, seasonings, and potatoes

6.) Bring to a boil, then simmer for about 30-35 minutes stirring every 10-15 minutes

7.) After the 30-35 minutes add kale and heavy cream and let simmer for another 10 minutes

8.) Add a pinch more salt and pepper

9.) Serve and EAT!

**NOTE: You want to make sure to taste your soup as you go and every time you stir it adding a little bit of seasonings at a time.**

Try this recipe and let me know what you think. Per usual this was another recipe I didn't really add measurements for because I want yo all to learn to season you food without always needing measurements. It's a method I used to get a feel for food and now unless I'm baking, I hardly need recipes to follow once I know what ingredients I'm using. Until next time ...

With Love & Food,

-Chef Morghan

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