Sausage and Greens Soup

zuppa

My mom’s birthday was this week, so we went to Olive Garden tonight to celebrate. Mom chose Olive Garden because she loves the Zuppa Toscana (though she calls it “Zuppa Soup” or sometimes “Zuppa Soupa”). Loves. In fact Jason, Rhonda, and I made a bet on how many times she would mention to our server how much she likes it: our guesses, based on last time we went for Zuppa Soupa were 5, 4, and 3, respectively. Mom also must have learned from how much we made fun of her because she only mentioned it to the server once.

This recipe for Sausage and Greens Soup is from Simply in Season, and though I don’t know if Mom would agree, it tastes like Zuppa Soup to me.

1/2 pound bulk sausage

Brown in a soup pot and drain all but a spoonful of fat. Remove meat.

1 cup onion, green onions, or chives

garlic scapes to taste (minced; optional)

Sauté in reserved fat until soft. Return sausage to soup pot.

4 cups chicken or vegetable broth

1 cup potatoes (diced)

salt and pepper to taste

Add, bring to boil, reduce heat, and simmer until potatoes are soft (10-15 minutes).

1 1/2 cups evaporated milk

1-3 cups fresh spinach, kale, dandelion, lambs quarters, purslane, burdock, watercress, or other tender young greens (chopped)

parsley to taste (chopped; optional)

Add and cook until tender (just a minute for spinach, a few extra minutes for greens such as kale or dandelion). Garnish each bowl with freshly grated Parmesan.

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