. . .And Yet Another Zuppa Toscana Variation

I'm sure getting lots of mileage from the one or possibly two times I ordered the Zuppa Toscana at the Olive Garden 15+ years ago! Sometimes it just works that way with those of us who are diehard 'foodies' You try something and just have to break it down, and analyze it so you can recreate it on your own whenever a crazy craving hits. And for me, every time I make it it's slightly different from the last!

This happened also after my first experience with Gazpacho at La Paella, a Spanish restaurant south of Madison, Wisconsin that's no longer in operation. Their's was different from most in that, in addition to the usual tomato, cucumber, onion, garlic, etc., it had carrot, vinegar and a couple other unique ingredients. It was the best ever! I'll work on more Gazpacho again this summer. But, for now. . .it's Zuppa Toscana time! 

Heat a little EVOO in a heavy pot, then add:

1# pork sausage
1 lg. purple onion
~ use only 1/2c chopped fine right now

Saute these together until lightly browned.

Next the following sliced or chopped vegetables go into the pot:

1-2 lg. carrots

the rest of the purple onion
4 colorful -seeded- mini peppers
2 baby bok choy - white parts only for now
1-1/2# scrubbed potatoes - I don't peel mine
the sliced bok choy green tops
a bunch of dinosaur kale - take out the rib and slice

Sauté all this only until steamy and sizzling. Add 2c fresh cold water. Simmer a half hour, then stir in:

Several tablespoons of Better Than Bouillon - chicken or vegetable flavor. Also, (a couple bay leaves, dried oregano, marjoram, rosemary -or- a generous amount of some good Italian Seasoning) black and red pepper, granulated garlic and garlic salt. Add more water.

Next, add 2-3 drained-rinsed cans of your favorite beans, 3 tablespoons of finely chopped sun-dried tomatoes and all or part of a 22oz. jar of Alfredo sauce. Add more water again if needed and check the flavors until you feel they're right. Simmer another half hour or so to blend the flavors and throw in some chopped, fresh parsley now if you want. This is great on a chilly Winter day. By itself or with a simple, fresh green salad and some crusty sourdough garlic bread. . .Lin

Another Version of Olive Garden's Zuppa Toscana

Sauté the chopped vegetables together, with the cut up sausage, in a 5 quart soup pot.

Once they start to sizzle, add seasonings, reduce the heat, cover, but continue to stir occasionally, for 10-15 minutes. Add a little water if it starts to stick to the pot.

10oz. apple gouda chicken sausage

1/2 lg. purple onion

1/4 green bell pepper

3 lg. garlic cloves

2 celery stalks

2 carrots

2T butter

1t garlic salt

1t black pepper

Next add the following, then bring to a low boil for another 10 minutes or so. Reduce the heat to a simmer, cover and continue to cook another 15 minutes.

24oz. chicken bone broth

24oz. fresh cold water

3T+ chicken soup base

4 bay leaves

1 bunch of kale - chopped

3 med. red potatoes - cubed

2 cans white beans, drained and rinsed

Stir in 1 can cream of potato soup ( or cream of mushroom, asparagus or celery). Check the seasonings and tweak it however necessary.

I added 2t smoked paprika, which gave it a nice smokey depth of flavor. . .Lin