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Posted on Oct 8, 2015 |

Rita’s Recipe: Zuppa Toscana

Rita’s Recipe: Zuppa Toscana

An Italian soup perfect for any fall day

An Italian soup perfect for any fall day

About the Rosary


October is a special month for praying the daily rosary.

The mysteries of the Rosary represent the complete cycle of life, growth, death and renewal. The Joyful mysteries takes us from Jesus’ birth to Mary and Joseph finding Jesus in the temple, to the Sorrowful which represents Jesus’ sorry through Mary’s eyes, from the agony in the Garden to His crucifixion. We end with the Glorious mysteries which

Brings us back to life and hope, starting with His resurrection into heaven and finishing with Mary being crowned Queen of Heaven.

Zuppa Toscana, Like Olive Garden

  • 1 pound hot or regular Italian sausage
  • 1 generous pound potatoes, peeled if you want and diced
  • 1 large onion, chopped, 2 generous cups
  • 6 slices bacon, cut into small pieces and sauteed
  • 1 tablespoon garlic
  • Several generous handfuls of fresh kale or greens, torn or chopped coarsely
  • 1 quart chicken broth
  • 2 cups water
  • 1 cup whipping cream
  • Salt and pepper to taste
  • Sprinkling of Romano for garnish


Sauté sausage, potatoes, onion and garlic together. Drain fat if there’s a lot of it. Add broth and water and bring to a boil. Lower to a simmer and cook about 10 minutes. Add bacon, greens and cream. Heat through and serve. Serve with Romano.


Tip from Rita’s kitchen:

Sometimes I’ll toss in some cheese tortellini with the broth and water.