Zuppa Toscana
Yield: 8
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!
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
- 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.
- 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.
- In the same pot, add butter, onion, and saute over medium high heat until translucent. Add garlic and saute for 1 more minute.
- 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).
- 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.
- Garnish with the crispy bacon and enjoy!
Nutrition Facts
Calories
314Fat (grams)
18 gCarbs (grams)
28 gFiber (grams)
1 gSugar (grams)
1 gProtein (grams)
9 g