Zuppa Toscana without Bacon
Warm up with Zuppa Toscana Without Bacon, a rich, creamy kale and sausage soup that’s quick, hearty, and full of classic Italian flavor.
Servings 6
Calories 758kcal
Ingredients
- 2 bunches Lacinato kale chopped
- 1 medium sweet onion (about 1 ½ cups / 225 g), diced
- 1 ½ cups celery with leaves (about 4 stalks / 170 g), chopped
- 1 ½ lb spicy Italian sausage (680 g) casing removed
- ¼ teaspoon hot paprika optional while cooking sausage
- 6 cups chicken stock (6 cups / 1.4 L)
- 4 golden potatoes (about 1 ½ lb / 680 g) diced
- 2 tablespoons Knorr chicken bouillon
- 1 cup heavy cream (240 ml)
- Black Pepper
- OIive Oil
Instructions
- Sauté the Base: In a large soup pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for two minutes, add celery and cook for 2-3 more minutes until softened and fragrant.1 medium sweet onion, OIive Oil, 1 ½ cups celery with leaves
- Add the Sausage: Crumble the spicy sausage into a frying pan, cook until browned and fully cooked through, breaking it apart with a wooden spoon as it cooks. During this stage you can add a ¼ teaspoon of ground hot paprika spice for additional smokiness and flavor. After cooking, add to the soup pot.1 ½ lb spicy Italian sausage, ¼ teaspoon hot paprika
- Build the Broth: Pour in the chicken stock and stir in the bouillon and black pepper. Add the diced potatoes and bring to a gentle boil.6 cups chicken stock, 4 golden potatoes, 2 tablespoons Knorr chicken bouillon, Black Pepper
- Simmer: Reduce heat to medium, cover, and simmer for 10–15 minutes until the potatoes are fork-tender.
- Add the Kale: Stir in the chopped kale and cook for another 2 minutes until just wilted.2 bunches Lacinato kale
- Finish with Cream: Turn off the heat and stir in the heavy cream. Taste and adjust seasoning as desired.1 cup heavy cream
- Serve and Enjoy: Ladle into bowls, top with a little extra cracked black pepper, and enjoy as hearty comforting meal.
Notes
