Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
The ultimate cozy winter bowl! This Zuppa Toscana is one of my new favorite soups of all time. I cannot get over how delicious this recipe turned out!
This lightened up version of this popular soup is packed with protein (I use spicy chicken Italian sausage), loaded with vegetables like kale and potatoes, and has the most amazing creamy broth. The broth is made using Pacific Foods Herb & Roasted Garlic Creamy Plant-Based Broth, plus a little half and half. This combination makes for a lighter version of this soup, that’s still super creamy and satisfying.
The combination of spicy sausage, creamy broth, and perfectly cooked potatoes make this the best comfort food ever. I swear I could eat this soup every week and never get sick of it! It’s all the flavors and textures I love in a soup, plus it’s super simple to make! I know you guys are going to love this one!
This Zuppa Toscana makes for the perfect Sunday meal, a cozy weeknight family dinner, or for meal prep for the week. We prepped this on a Sunday and enjoyed the leftovers for lunch the next couple of days. It was the best easy meal to enjoy! Soup leftovers= the BEST leftovers.
This soup is also gluten free, nut free (unless you use a nut-based dairy free creamer), soy free, and grain free. It’s a recipe the whole family will love.
You can also choose to make this not spicy, by using a mild Italian sausage. Just make sure you are using raw ground Italian sausage that remove from the casing, and not a pre-cooked sausage link! The ground sausage makes for the best texture for this soup, and the perfect protein pairing to go with the rest of the simple ingredients.
I am so excited to hear what you think of this Zuppa Toscana. If you make this recipe, be sure to leave a rating and review below- I always love hearing from you! Tag me on Instagram, too, so I can see your creations! 🙂 Enjoy!
½ cup half and half (sub with a dairy free unsweetened unflavored creamer or cashew cream for dairy free)
½ bunch to 1 bunch of kale, roughly chopped and stems removed**
1 tsp apple cider vinegar (can sub lemon juice)
Parmesan cheese, for serving
In a large Dutch oven over medium heat, cook the bacon until crisp. Remove bacon and set aside on a paper towel lined plate. Leave about 1 tbsp of bacon fat behind in the pan for the next step.
*If you are skipping the bacon, add 1 tbsp of olive oil here. Add the ground Italian sausage to the pot and cook, breaking up, until no longer pink, about 5-7 minutes. Remove from pan and set aside with the bacon.
Add the diced onion to the pan, and cook for 4 minutes. Stir in the garlic and potatoes, and cook for another 5 minutes. Season with the Italian seasonings and salt and pepper.
Pour in the Pacific Foods Herb and Garlic Creamy Plant-Based Broth and chicken broth and the drained tomatoes. Bring to a boil, then reduce to a simmer until potatoes are tender, about 15 minutes.
Stir in the kale, half and half, bacon, and Italian sausage. Cook for 5 minutes to allow kale to soften. Turn off heat and add the apple cider vinegar. Serve with parmesan cheese (optional) and enjoy!
*Make sure you are using raw Italian sausage that can be broken up while cooking, and not pre-cooked sausage links!
**Start with ½ a bunch of kale, but you can add more as desired, depending on how big your bunch is.