I love this soup! It’s so satisfying and delicious. Great to have on a cold day or any time you’re hungry for soup. This recipe was inspired by Olive Garden’s zuppa toscana. It’s so good that I wanted to try making my own version. I’m very happy with how it turned out.

The broth is deliciously creamy. And it’s healthy too. I used coconut milk instead of cream which makes it lighter but just as yummy. And if you’re worried that the flavor of coconut will disrupt the other flavors don’t, there isn’t any discernible coconut flavor just it’s amazing creaminess.

I used mild sausage and just a little bit of crushed red pepper to give it just a little heat. You can use hot sausage and/or more red pepper if you want a spicier soup. Also, you can use a 12 ounce bag of frozen kale in place of the fresh for convenience. The flavor isn’t quite as good as when fresh kale is used but it’s still really good.

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Zuppa Toscana

A deliciously savory soup filled with sausage, potatoes and kale.

Servings: 14 cups

Ingredients

• 1 pound mild Italian sausage, remove casings if present
• 8 cups chicken stock
• 6 cups potatoes, peeled and diced
• 1 bunch kale, torn and washed (discard tough center rib)
• ⅛ teaspoon crushed red pepper
• ¼ teaspoon garlic powder
• 1- 13.5 ounce can coconut milk
• Salt to taste

Instructions

1. Brown the sausage.
2. In a large Dutch oven or soup pot (at least 6 quarts) simmer the potatoes in the chicken stock over medium heat until they’re tender.
3. Add the kale and simmer until it shrinks down.
4. Add the sausage, crushed red pepper, garlic powder and coconut milk.
5. Simmer about 10 minutes.
6. Salt to taste.