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  • SaraAnn Rasmusan

Zuppa Toscana Soup

I used to LOVE going to the Olive Garden as a kid and getting the endless soup, salad and breadsticks... so of course I needed to make my own Zuppa Toscana recipe! I like to add carrots for color, flavor and because it's such a simple soup I think carrots help step it up a notch! This can be made the regular way with cream or you can make it dairy free and use canned, full fat coconut milk. Enjoy!


Zuppa Toscana


  • 1 pound sausage

  • 1 tsp minced garlic

  • 1 onion - diced

  • 1 tsp teaspoon dried oregano

  • 1 pound yukon gold potatoes, chopped

  • 1 cup carrots, sliced

  • 6 cups chicken broth

  • salt + pepper to taste

  • bunch kale, stems removed and chopped

  • 1 cup heavy cream or 1 can full fat coconut milk

  • red pepper flakes


Cook sausage and remove some fat. Add in onions, garlic & oregano and cook for a couple minutes. Then pour in chicken broth and potatoes and bring to a boil, then simmer for about 5 minutes then add in your carrots. Continue to simmer until potatoes and carrots are fork tender. stir in kale and cream until heated through and kale is wilted. Season with salt & pepper, and red pepper flakes to taste and enjoy!

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