# Zuppa Toscana

> This Zuppa Toscana recipe is a healthy adaptation of the Olive Garden soup. It has spicy Italian sausage, kale, and potatoes in a creamy broth.

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/zuppa-toscana-recipe/

- Cuisine: Italian
- Course: Soup
- Time: prep 15 min, cook 1 hr 15 min, total 1 hr 30 min
- Serves: 4

## Ingredients

- 1 lb spicy Italian chicken or turkey sausage (packaged or homemade)
- 2 cloves garlic (minced)
- 1 onion(s) (chopped)
- 4 slices bacon (cooked crisp)
- salt and pepper (to taste)
- 1 tsp korean red pepper flakes (gochugaru)
- 3 large russet potatoes (cleaned and chopped)
- 6 cups water or broth, vegetable or chicken
- 3 cups kale (chopped and packed)
- 1 cup milk (coconut or almond, unsweetened)
- 1 tbsp potato starch or corn starch (mixed into 1/4 cup water)

## Instructions

1. In a large pot, cook sausage over medium heat. Break into chunks and crumbles while browning. Drain and move to a plate.
2. Cook garlic, onion, and bacon over medium heat until onion starts getting soft, about 5 minutes.
3. Add sausage back to pan with the potatoes and cover with water or broth.
4. Season with red pepper flakes, salt, and pepper to taste.
5. Bring to a boil then simmer over medium-low heat for one hour.
6. Add kale, milk, and potato starch and stir, bringing back to a simmer for 15 minutes.
7. Add more salt and pepper to taste if needed.

## Notes

I like to use homemade turkey or chicken sausage but any good spicy Italian sausage works well.

## Nutrition per serving

- Calories: 486
- Carbohydrates: 58 g
- Protein: 32 g
- Fat: 14 g
- Saturated fat: 4 g
- Fiber: 5 g
- Sugar: 4 g
- Sodium: 937 mg