Description
This is a lightened-up version of the classic Zuppa Toscana soup, thanks to a little less cream and lots more veggies. It’s nourishing and delicious and packed with protein—and it makes the perfect leftovers to enjoy all week.
Ingredients
Scale
- 8 ounces mild Italian sausage (1/2 pound)
- 1/4 teaspoon crushed red pepper
- 1 large onion, chopped
- 2 carrots, chopped
- 2 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper
- 6 – 8 cups chicken broth
- 2 Yukon Gold potatoes, cut into 1″ cubes (about 3 cups) – or sub in sweet potatoes
- 1/2 head cauliflower, cut into 1” pieces (about 3 cups)
- 1/2 bunch lacinato kale, destemmed & coarsely chopped (about 2 cups)
- 1/2 cup milk
- 1/2 cup half and half (you can swap in coconut milk for all dairy)
- garnish with fresh thyme, lots of grated parmesan, and olive oil
Instructions
- Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until the sausage is crumbly and browned, 10 to 15 minutes. Drain and set aside.
- Warm a tablespoon of olive oil in dutch oven, then stir in the chopped onions, carrots, minced garlic, and italian seasoning; cook until the onions are soft and translucent, about 5 minutes.
- Stir in the chicken broth and bring to a boil over high heat. Add the cubed potatoes, kale, and cauliflower and simmer until fork tender, about 20 minutes.
- Reduce the heat to medium; gradually stir in the milk, half-and-half, and cooked sausage. Cook and stir until the sausage is warmed through. Serve immediately topped with thyme, parmesan, and olive oil.
Notes
- Store in the fridge for up to a week, or in the freezer for up to 3 months.
- This soup is gluten-free, and can be made dairy-free by swapping the milk and half-and-half for a nondairy substitute like coconut milk.
- Prep Time: 30 minutes
- Cook Time: 40
Keywords: zuppa toscana soup