MommaSnapsBack Zuppa Toscana
I have made this soup, upon request, literally hundreds of times over the years. Every potluck, Fall Party, sick friend in need of a hot meal delivery…EVERYONE wants this soup. I have been told numerous times that mine is more flavorful than the Italian chain restaurant who made this soup so popular 😉 And now, i’ve finally gotten around to sharing with you all.
A few notes. I use Tennessee Pride Mild Italian Sausage in mine. I’ve found that the flavor and texture works well. Feel free to use other sausages. Make sure it’s a ground, loose sausage that can be browned easily in a pan.
With my kale, I buy fresh curly kale, NOT the already chopped in a bag kind. I do this so that I can remove the kale from the woody stem and only use the most choice ingredients. It makes the difference!
LOW CARB option: Just omit the potatoes and double the kale. You’ll barely notice the difference! I made it this way for about a year straight when following strict keto. My family didn’t mind, but they started calling it “Kale Soup” rather than Zuppa Toscana 🙂 haha
Enjoy! Please share with all you soup loving and/or LOW CARB dieting friends
Ingredients
- 16 ounces Mild Italian Sausage
- 1 Large Yellow Onion, (Diced)
- 1/2 cup Minced Garlic
- 6 cups Chicken Broth
- 2 Med Russett Potatoes, (Thinly Sliced)
- 4 cups Curly Kale, (Chopped, without woody stem pieces)
- 1 1/2 teaspoons Himalayan Salt (Add to your preferred taste)
- 1/4 teaspoon Fresh Black Pepper
- 1 1/4 cups Heavy Whipping Cream
Instructions
- In a large pot, brown your sausage. Once nearly browned, push to one side and add diced onions. Let the onions saute beside the sausage until nearly translucent, stirring often.
- Add Garlic, Salt and Pepper. Stir contents of the pot altogether.
- Add the sliced potatoes, trying to make a thin layer all over the top of pot contents with as little overlapping as possible. This will help the potatoes take on the sausage and spice flavors better as well. Simmer, covered, about 4 min.
- Add the chicken broth. Heat soup to boiling for about 3 min. Reduce heat to Simmer. Simmer uncovered about 10 min, until potatoes are cooked to desired tenderness. Simmer longer if needed.
- Remove from heat. Add Chopped Kale. Cover and let sit about 5 min until Kale reaches desired tenderness and still has a bright green color.
- Add heavy Cream. Stir.
- Taste before serving. If more salt, pepper or cream is needed, make a quick adjustment.
- Serve, Enjoy and MAKE GOOD CHOICES! :)