Zuppa Toscana

My favorite soup in the world is Zuppa Toscana aka sausage and potato! This recipe is ready in less than 30 minutes and is fabulous served with hot butter breadsticks and salad. Don't worry about whether or not it freezes well...you'll never have any left over to try!



The soup base is Bear Creek Creamy Potato, a dry mix found at Brookshires or Walmart in a green and white package. It has dried diced potatoes in the mix, so there is no peeling and chopping!

1 lb Italian Jimmy Deam ground sausage
finely chopped green onion, mushroom, small onion, red bell pepper, parsley, garlic, celery (pretty much any entree I make has this combination of veggies! use what you like and omit the rest!)
2 boxes chicken broth
1 pint heavy cream
T Italian seasoning
ok, do I have to say it?....open the pantry and add your favorite seasoning combos!
hot water
Optional 1/2 bag frozen diced O'Brien potatos


Brown sausage in a couple tablespoons olive oil
spooon out cooked sausage and add finely chopped veggies to now wonderfully flavored olive oil and cook till tender...don't drain
add 2 boxes chicken broth and 1 pint cream
add dry soup mix and seasonings and stir well
cook about 15-20 minutes on med low heat until dried potatoes are tender
If you are feeding a lot of people such as a potluck or church social, I will add extra potatoes and more water at this point and cook a little longer
the soup will seem very thin at first but thickens up as the potatoes absorb  liquid, so you may have to add more. I just add a cupful of hot water at a time to get it to the desired consisency.

This travels and serves very well in a crock pot, just watch the thickness and add water as needed.

Garnish with shredded cheese and a spoonful of sour cream for added flavor...