Healthy Zuppa Toscana Soup From Scratch
Have you been craving that Zuppa Toscana Soup from Olive Garden? No need to go there you can make it all on your own, and probably with cleaner ingredients! This soup is so delicious and comforting it will leave you always wanting just a little bit more. Perfect for those rainy days, this recipe is one the whole family is sure to love.
Equipment
- -Large Stock Pot or Dutch Oven
- Soup Ladle
- cutting board
- -Good Chopping Knife
Ingredients
- 8 strips Bacon
- 1 pound Sausage
- 1 small bunch Curly Kale or half of a large bunch, stems cut off
- 1 small Yellow Onion
- 4 cloves Garlic minced
- 3 medium Russet Potatoes or 2 large, peeled and cut into small chunks
- 1 teaspoon Salt and Pepper
- 6 cups Chicken Broth
- 1 can Coconut Milk
Instructions
- Cut up your bacon and cook till crispy in your Dutch oven over medium heat. When cooked, remove bacon to paper towel lined plate and reserve fat in pot.
- Cook ground sausage in Dutch oven until cooked through and no longer pink inside. When finished, move to same plate with bacon and keep fat in pot to saute vegetables.
- Cut up your onions, garlic, and kale while the meat is cooking. Peel the potatoes and cut up in to bite size pieces. Make sure to slice the stems off the kale, all you should be left with is the leaves that you can chop up.
- Saute garlic and onion in pot over medium heat until fragrant and soft (1-2 minutes).
- Add 2 cups of chicken broth and potatoes. Make sure the potatoes are covered with liquid and add more broth if they are not. Cook on a low boil/simmer for 15 minutes or until the potatoes are soft.
- Add remaining chicken broth, coconut milk and meat to the pot. Simmer for 5 minutes.
- Add kale and simmer for 10 minutes or until the kale is cooked through and bright green and soft.
- Serve immediately or cool and store in fridge for next day. Honestly this is great immediately but often tastes even better the next day!
Tried this recipe?Let us know how it was!