Zuppa Toscana

Author: Fit Foodie Le

Zuppa Toscana

Yield: 8
Author:
Prep time: 7 MinTotal time: 7 Min
my homemade dairy-free Zuppa Toscana is a warm and comforting bowl of rich broth, tender potatoes, savory sausage, and vibrant kale, all blended into a creamy dairy-free base for a delicious, guilt-free indulgence. soup's ON!
 
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Ingredients

  • 5 strips low sodium bacon, chopped into lardons
  • 1 lb lean ground (or reduced fat) italian sausage
  • 2 cups kale, chopped
  • 2 tbsp plant butter (the sticks, no spreads)
  • 4 cups chicken broth (low sodium optional)
  • 2 cups water
  • 2 cups dairy-free half & half
  • 4 garlic cloves, minced finely
  • 1 medium sweet onion, minced finely
  • 4 - 5 golden potatoes, chopped
  • sea salt & cracked black pepper to taste

Instructions

  1. In a large pot or dutch oven set to medium heat, cook bacon until crispy, about 5-7 minutes. Remove from the pot and set aside.
  2. Leave about a tbsp of bacon fat in the pot and add sausage. sauté until browned, about 5-6 minutes. Use a slotted spoon to transfer cooked sausage to a plate lined with paper towels to soak up any excess oil.
  3. In the same pot, add butter, onion, and saute over medium high heat until translucent. Add garlic and saute for 1 more minute.
  4. Add chicken broth, water, potatoes, salt, pepper, and bring to a boil; let this go until the potatoes are fork tender, but not falling apart (about 10-12 min).
  5. stir in kale, cooked sausage, and half & half stir and let simmer for 3-5 more minutes. Taste and add more salt & pepper if needed.
  6. Garnish with the crispy bacon and enjoy!

Nutrition Facts

Calories

314

Fat (grams)

18 g

Carbs (grams)

28 g

Fiber (grams)

1 g

Sugar (grams)

1 g

Protein (grams)

9 g
 
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