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.
Servings: 4
Calories: 280kcal
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
- In a large pot, cook sausage over medium heat. Break into chunks and crumbles while browning. Drain and move to a plate.
- Cook garlic, onion, and bacon over medium heat until onion starts getting soft, about 5 minutes.
- Add sausage back to pan with the potatoes and cover with water or broth.
- Season with red pepper flakes, salt, and pepper to taste.
- Bring to a boil then simmer over medium-low heat for one hour.
- Add kale, milk, and potato starch and stir, bringing back to a simmer for 15 minutes.
- 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
Calories: 280kcal
