There is nothing better than a creamy comforting soup during those chilly winter months. And when it comes to comforting soups, nothing fits the bill better than a big bowl of Zuppa Toscana. Translating to "Tuscan Soup," this hearty soup is filled with tender potatoes, Italian sausage, and lots of parmesan cheese. What could be better than that? My Hearty Zuppa Toscana is a better-for-you take on the classic recipe that is perfect to keep your belly full and your heart warm, all winter long!
Ingredients
- 2 Tablespoons Olive Oil
- 1 Yellow Onion diced
- 3 Cloves Garlic minced
- 1 Tablespoon Italian Seasoning
- ½ Teaspoon Red Chili Flakes
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 1 Pound Mild Italian Sausage with the casing removed
- ¼ Cup Arrowroot Starch or Tapioca Flour or Corn Starch this is optional, but recommended if you'd like a thicker soup!
- 4 Small Yukon Gold Potatoes diced into chunks
- 1 Cup Kale chopped
- 32 Ounces Organic Chicken Broth
- ½ Cup Heavy Cream or Full-Fat Coconut Milk or Dairy-Free Milk of Choice
- ⅓ Cup Parmesan Cheese freshly grated; plus more for topping the soup
- 1 Lemon juiced and squeezed over the top of the finished soup
Instructions
- To make this soup, start by heating a large pot or dutch oven, on the stove, over medium heat. Then, add in the olive oil.
- While the oil is heating up, chop and prepare the onions and garlic. Then, once the pan is hot, add them into the pan alongside the Italian seasoning, chili flakes, sea salt, and ground black pepper. Sauté them for about 5 minutes, until the onions begin to soften.
- Once the onions have softened, add the Italian sausage to the pan, being sure to remove the casing before adding it in. Use a wooden spoon to break the sausage up into smaller pieces and allow it to cook until it's browned.
- Next, add in the arrowroot starch, tapioca flour, or cornstarch if using, alongside the diced potatoes, chopped kale, chicken broth, heavy cream or non-dairy milk, and grated parmesan cheese. Stir until the mixture reaches a gentle boil.
- Once the soup is boiling, reduce the heat to low, cover the pot, and allow the soup to cook for an additional 15 minutes.
- Finally, once the soup is done, squeeze lemon juice over the top and add in another serving of parmesan cheese. Then, serve the soup and enjoy! Store any leftovers in a mason jar in the fridge for up to one week.
Calories: 522kcal | Carbohydrates: 30g | Protein: 17g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 87mg | Sodium: 1415mg | Potassium: 781mg | Fiber: 4g | Sugar: 3g | Vitamin A: 755IU | Vitamin C: 29mg | Calcium: 145mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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