Purely from scratch, better ingredients and proportions make this Zuppa Toscana a creamy, hearty, and robust sausage-potato soup; every bite is perfection. For around 25 years, I've been making and tweaking this recipe to make it better, and more like its Olive Garden counterpart. The result is a flavor that hit the mark and went beyond it.
We're using a lesser peppered version version of my Beef Sausage since the stewing really brings out the pepper's heat and it can become overwhelming. If you like your soup really hot, feel free to use the full-pepper version, or just add more red pepper flakes later when it's time to add it. Your choice.
In a large stock pot, crumble the sausage evenly by hand into the bottom of the stock pot. Add your pepper flakes if you want extra heat to your soup. Add 32 ounces of beef broth to the beef before it cooks. Stir it all together with a spatula, breaking up the beef until it meshes with the broth. It'll look terrible... like a soupy raw beef nasty, but this method is what makes lean beef stay tender in the absence of higher fats. Your soup will be tender and soothing as opposed to tough bits of beef tearing at your senses. Bring it to a boil while stirring often, until cooked through.
Add both the remaining beef and chicken broths, then stir in the salt.
Top with hand-grated Romano cheese as desired. Serve, refrigerate, or freeze.
NOTES: Zuppa Tuscana is best the next day after sitting in the fridge. The potatoes will absorb salt, so if it's too salty today, it may not be tomorrow. Use homemade broths, because they taste NOTHING like what you buy in the store in jars. Making broth is easy, and you make it simply by stewing chicken bones in the crockpot for a day, or by stewing beef bones or using the drippings from a roast. A world different than store-bought. Once you taste homemade, store bought broths are disgusting and watered down. Horrible stuff. Trust me, make your own broths and freeze it. I'll be getting a how-to up for you kids in a bit.