TODAY’S MUSINGS
For New Year’s, we kept it low-key with a cozy little soup party—nothing fancy. That’s how it goes when 50’s far in the rear-view mirror (yikes!). I made my hearty Southwest pumpkin soup, another friend brought a flavorful lentil soup, and Y showed up with her Zuppa Toscana. It’s the second time I’ve devoured her version of this soup, and both times I’ve declared it downright delicious. Healthy? Not even close—with cream and cheese in the mix—but hearty, soul-warming, and exactly what you want on a chilly night surrounded by friends? Absolutely.

Inspired to recreate it, I found plenty of versions online. Turns out, it’s a copycat recipe from Olive Garden. I haven’t set foot in an Olive Garden in at least 20 years—maybe I’m missing out on something? Nahhh.

Y’s version uses Boursin cheese, so I started there, piecing together a few online recipes and adding chopped mushrooms for extra veggies and variety in each spoonful. I didn’t stray too far from the classic, but I made it my own. It is just the kind of comfort needed to fight back against the dark and emotional gloom of these early days of 2025.

TODAY’S RECIPE:
This rich and creamy soup is the perfect foil for the winter blues. My new favorite soup.

Zuppa Toscana

• Servings: 6-8
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Ingredients

• 1 pound spicy Italian sausage
• 1 medium onion, finely chopped
• 8 ounces (about 2 cups) white mushrooms, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 cups water
• 1 ½ pounds small potatoes, cubed
• 5 ounces (about 2 cups) spinach, chopped
• 1 (5.2 oz) package of Boursin cheese (Garlic & Fine Herbs flavor)
• 1 cup heavy whipping cream
• Salt and pepper, to taste

Directions

1. Add oil to a soup pot on medium high heat, add sausage and cook until browned, breaking sausage into small pieces. Add the chopped onion and mushrooms and cook until onions are translucent. Stir in the garlic and cook for another minute until fragrant.
2. Pour in the chicken broth and water. Add the potatoes and bring to boil. Reduce heat and simmer for about 20 minutes, or until the potatoes are tender when pierced with the tip of a knife.
3. Stir in the spinach and let it wilt for about 3 minutes. Turn off the heat and stir in the heavy whipping cream and Boursin cheese. Stir until cheese is completely melted and incorporated into the soup. Season with salt and pepper. Ladle out large bowls, curl up on the couch with your favorite feel-good TV show, and enjoy.