Zuppa Toscana
Zuppa Toscana is a cozy Italian soup that blends the rich flavors of savory Italian sausage, hearty potatoes, and vibrant kale. Enhanced with beef bacon and creamy coconut cream, this dish is perfect for chilly evenings and is sure to warm your heart and soul.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker) or 30 minutes (stovetop)
- Total Time: 6-8 hours 15 minutes (slow cooker) or 45 minutes (stovetop)
- Yield: 6 1x
- Category: Soup
- Cuisine: Italian
Ingredients
- 1 lb beef bacon, cooked and crumbled
- 1 lb Italian sausage, browned and drained
- 4 cups chicken stock (32 ounces)
- 1 teaspoon minced garlic
- 1 medium yellow onion, diced
- 3 large Russet potatoes, peeled and cut into cubes
- 2 cups kale, chopped
- 1 can full-fat unsweetened coconut cream, refrigerated
Instructions
- Layer the Base: Start by placing half of the cooked beef bacon at the bottom of your slow cooker. This will give the soup a delicious smoky flavor.
- Add the Goodness: Stir in the browned Italian sausage, chicken stock, minced garlic, diced onion, and cubed potatoes.
- Slow Cook: Cover the slow cooker and set it to low for 6-8 hours or high for 4-6 hours until the potatoes are tender.
- Incorporate Greens: About 30 minutes before serving, add the chopped kale to the slow cooker. Cover and let it cook until the kale is wilted and bright green.
- Creamy Finish: Just five minutes before serving, scoop out the solid white cream from the top of the refrigerated coconut cream can. Stir it into the soup until well mixed.
- Serve Warm: Ladle the soup into bowls and top with the reserved crumbled beef bacon for an extra crunch.
Notes
Serving Suggestions:
Enjoy this hearty Zuppa Toscana with crusty bread or a fresh garden salad for a complete meal.
Tips & Tricks:
- For a lighter dish, you can substitute turkey sausage for the Italian sausage.
- Avoid overcooking the kale; it should be tender yet still vibrantly green.
Storage & Reheating:
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stove over low heat; add a splash of water or broth if it becomes too thick. This soup also freezes well—let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Find it online: https://paleo.recipes/zuppa-toscana/