{"id":679,"date":"2025-11-24T17:07:48","date_gmt":"2025-11-24T17:07:48","guid":{"rendered":"http:\/\/bankofmckenney.org\/index.php\/2025\/11\/24\/zuppa-toscana-2\/"},"modified":"2025-11-24T17:07:48","modified_gmt":"2025-11-24T17:07:48","slug":"zuppa-toscana-2","status":"publish","type":"post","link":"http:\/\/bankofmckenney.org\/index.php\/2025\/11\/24\/zuppa-toscana-2\/","title":{"rendered":"Zuppa Toscana"},"content":{"rendered":"
\"Zuppa<\/figure>\n
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Just a Reminder That Zuppa Toscana Is One Of The All Time Greats.<\/h2>\n
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\"Lindsay<\/figure>\n<\/div>\n

A few nights ago, Bjork and I sat down for dinner with the girls. It’s pitch black out. Freezing cold and windy. <\/p>\n

On the stove: a Dutch oven with browned bits of sausage, tender potatoes, and wilted kale, all wrapped in a a creamy, rich, slurpable broth. House smells amazing, we’re all feeling real cozy.<\/p>\n

I ladled steamy zuppa toscana into bowls. Handed out chunk of warm, crusty bread. There’s buttering, there’s soup dunking, and honestly, just silence and clinking bowls and spoons.<\/p>\n

And then there’s this moment where we looked at each other and almost started laughing, like, “oh my gosh. this is so good right now.”<\/em><\/p>\n

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\"Zuppa<\/figure>\n<\/div>\n

Zuppa toscana (the one I’m channeling here) is the Italian-American classic Olive Garden soup that we all know and love. But it hits really different when homemade.<\/p>\n

The thing I want you to know most of all is that the broth here is BROTHY. It’s creamy while being highly slurpable. When you dip a piece of bread in there, it’s going to sop, soak, saturate in the best way. (I have a very similar recipe – sausage, kale, and white bean stew<\/a> – which is highly rated and I love it. But the difference is that one tends to be thicker. This one is truly brothy.)<\/em><\/p>\n

We’re talking *MINIMAL* ingredients. Humble simplicity. Just the easiest recipe ever, and somehow the end result is just so incredibly delicious.<\/p>\n

Wishing you a cozy zuppa toscana night with lots of bread!<\/p>\n

Here’s the dutch oven I love<\/a>, if you’re in the market for one! (affiliate link)<\/em><\/p>\n

\"Lindsay<\/figure>\n<\/p><\/div>\n<\/div>\n

Welcome To My (NEW) Kitchen! Let’s Make This Zuppa Toscana.<\/h2>\n
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1<\/h3>\n<\/p><\/div>\n
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Brown The Sausage, Onions, and Garlic.<\/h3>\n

I start with the sausage, then add onions and garlic. Let it cook down for a good 5-10 minutes until super soft.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

\"Browning<\/figure>\n<\/p><\/div>\n<\/div>\n
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2<\/h3>\n<\/p><\/div>\n
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Add Potatoes and Broth.<\/h3>\n

I add water and then use Better Than Bouillon for my broth base!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

\"Adding<\/figure>\n<\/p><\/div>\n<\/div>\n
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3<\/h3>\n<\/p><\/div>\n
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Add Kale and Cream.<\/h3>\n

Let it hang out over a low simmer so all the flavors lock in and the kale wilts down.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

\"Adding<\/figure>\n<\/p><\/div>\n<\/div>\n
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4<\/h3>\n<\/p><\/div>\n
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You’re Done!<\/h3>\n

This is such a great moment. Soup, bread, coziness at its peak.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

\"Ladling<\/figure>\n<\/p><\/div>\n<\/div>\n

Guys, I live in Minnesota and I make so much soup. I love it so much. Click here for a list<\/a> of 30 more of my favorite, top-rated soup recipes!<\/em><\/p>\n

<\/stop> <\/stop> <\/linearGradient> <\/defs> <\/symbol> <\/defs> <\/svg> Print<\/a><\/span><\/p>\n

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\"A <\/div>\n

Zuppa Toscana<\/h2>\n
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<\/stop> <\/stop> <\/linearGradient> <\/defs> <\/symbol> <\/defs> <\/svg> <\/svg> <\/span> 5 Stars <\/span> <\/i> <\/span> <\/svg> <\/span> 4 Stars <\/span> <\/i> <\/span> <\/svg> <\/span> 3 Stars <\/span> <\/i> <\/span> <\/svg> <\/span> 2 Stars <\/span> <\/i> <\/span> <\/svg> <\/span> 1 Star <\/span> <\/i> <\/span><\/span><\/p>\n

5<\/span> from 9<\/span> reviews<\/span><\/p>\n<\/p><\/div>\n

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