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zuppa toscana

creamy kale and italian sausage soup


  • Author: Jessica Penner, RD
  • Yield: 8 servings

Description

A take on the Zuppa Toscana soup from The Olive Garden.


Ingredients

  • 1 tbsp oil
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 carrot, shredded
  • 4 cups chopped kale
  • 2 links Italian sausage (12 oz), sliced
  • ¼ tsp chili flakes
  • 1 tsp fennel
  • 1 handful fresh basil (or 1 tsp dried)
  • 1 handful fresh oregano (or 1 tsp dried)
  • 6 cloves garlic, minced
  • 2 medium sized russet potatoes, diced
  • 1 can (798 ml) diced tomatoes
  • 1 tbsp chicken bouillon (I like the Better Than Bouillon brand)
  • 10 cups water
  • 1 can (370 ml) evaporated milk

Instructions

  1. Heat the oil over medium low in a large soup pot.
  2. Add the chopped onions. Saute until soft.
  3. Add the celery, carrot, kale, italian sausage, chili flakes, fennel, basil, oregano, and garlic.
  4. Cook until the italian sausage is no longer pink.
  5. Add the potatoes, tomatoes, bouillon, and water. Cook until the potatoes are soft.
  6. Add the milk and turn off the heat.
  7. Stir to mix in the milk.
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