Hearty Zuppa Toscana
Ingredients
The base
-
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
The protein and starch
-
1
Pound
Mild Italian Sausage
-
¼
Cup
Arrowroot Starch or Tapioca Flour or Corn Starch
-
4
Small
Yukon Gold Potatoes, diced
The greens and broth
-
1
Cup
Kale, chopped
-
32
Ounces
Organic Chicken Broth
The cream and cheese
-
½
Cup
Heavy Cream or Dairy-Free Milk
-
⅓
Cup
Parmesan Cheese, freshly grated
The finishing touch
Instructions
- Heat a large pot or dutch oven over medium heat and add olive oil.
- Chop and prepare the onions and garlic, then add them to the pan with Italian seasoning, chili flakes, salt, and pepper, sautéing for about 5 minutes.
- Add the Italian sausage to the pan, breaking it up and cooking until browned.
- Stir in the arrowroot starch (if using), diced potatoes, chopped kale, chicken broth, heavy cream (or non-dairy milk), and grated parmesan cheese, bringing the mixture to a gentle boil.
- Once boiling, reduce heat to low, cover, and cook for an additional 15 minutes.
- Squeeze lemon juice over the soup before serving and add more parmesan cheese if desired.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
15g
Total carbohydrates
25g
Total protein
20g
Sodium
800mg
Cholesterol
50mg
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