Zuppa Toscana Recipe
Updated: May 23, 2020
I don't like Italian sausage, I do not enjoy kale, and I certainly don't hold strictly to a gluten and dairy free diet, yet this is one of my absolute favorite soups. This is one of those recipes that anyone can make and no one can mess up! Turn on the best Italian music you can find and get to cooking. I hope you enjoy it!
Prep time 10 minutes
Cooking time 30 minutes
1 tablespoon salted butter
1 tablespoon EVOO
1 lb sweet Italian sausage
3 slices of bacon
7 medium red potatoes
1 small yellow onion chopped
3 shallots chopped
1 red pepper chopped
2 handfuls of kale chopped
64oz chicken broth
1-13.5oz can full fat coconut milk
3 cloves crushed garlic
1 1/2 tablespoons of Italian seasoning
Salt and pepper to taste
1/4-1/2 juice of a lemon
-Cube your potatoes, chop your onions, shallots, and red pepper.
-Cube your bacon.
-In a dutch oven or a large soup pot, melt the butter and add the EVOO on medium heat.
-Add your onions, shallots, and red pepper.
-Salt the veggies with a sprinkle of salt and cook them down, AKA remove the water from the veggies. You will know you have removed enough water when the veggies begin to slightly brown.
-Remove the onions, shallots, and red peppers from the pan and set them aside for later.
-Add the sweet Italian sausage and the bacon. Cook until nearly cooked through, then add the garlic and Italian seasoning.
-Next, add the chicken broth and then your veggies back into the pot.
-Add the potatoes and simmer on medium low for 10 minutes. Simmering the soup will continue to remove water and enhance the flavors that are in the soup.
-While the soup is simmering, chop your kale and add it to the pot.
-After 10 minutes of simmering, add the coconut milk and the juice from your lemon!
I serve this soup with a slice of warm bread along with olive oil for dipping.
If you're a visual learner, you can watch me make this soup recipe step by step on my Instagram page!
Adapted from: Farmhouse Chic