Zuppa Toscana is a hearty, creamy soup. It’s filled with Italian sausage, red potatoes, and kale. Make it paleo by substituting the heavy cream for coconut cream and the bouillon cubes for regular broth.
When Zach was in grad school, Olive Garden was a fancy night out for us. And we usually did lunch, so we could get the soup, salad, and bread sticks at…whatever price it was. (They changed it a lot.) The Zuppa Toscana was our favorite.
And then Zach figured out how to make it himself. Needless to say, we’ve found very little reason to go to Olive Garden since then.
- 8 cups water
- 6 bouillon cubes
- 6-8 red potatoes, cubed
- 1 pound hot Italian sausage (we use turkey)
- 1 pint heavy cream
- 1 bunch of kale
Step 01: In a stock pot, bring water and bouillon cubes to a boil. Add potatoes.
Step 02: Cut the sausage into chunks. We actually remove the casings and crush the sausage, because we don’t care much for the casings. If using pork sausage, you may consider frying it so you can drain the grease before adding it to the soup. Add it to the stock pot. (If already cooked, add it closer to the end of the cooking.)
Step 03: Bring soup to a boil and then reduce heat. Simmer for 40 minutes or until potatoes are tender and sausage is cooked through.
Step 04: Pour in the heavy cream. Remove the stalks from the kale and add it, as well. (Note: the kale and cream do not get cooked. They are added once the cooking is done.)
And you’re done!
It’s actually a relatively simple soup to make. Zach calls it the “easy version” because you can change the flavor however you want by using different herbs and/or using sweet Italian sausage instead of hot. You can also add bacon, onion, garlic, etc.
We like just the basic soup, though.
As the note at the top says, our recipe is not paleo. However, you can easily make it paleo with two simple subtitutions:
- use coconut cream instead of heavy cream
- use chicken/vegetable broth instead of bouillon
What’s your favorite hearty soup?