Description
Simple and delicious Zuppa Toscana loaded with Italian chicken sausage, potatoes, and kale in a cream broth!
Ingredients
Scale
- 4 strips of bacon, diced (optional)
- 1 lb spicy or mild Italian chicken sausage (can sub pork Italian sausage), casings removed*
- 2 tsp Italian seasoning
- 1 medium yellow onion, diced
- 3 cloves of garlic, minced
- 4 medium Yukon gold potatoes, peeled and cubed
- Salt + pepper, to taste
- 4 cups Pacific Foods Herb and Roasted Garlic Creamy Plant-Based Broth
- 2 cups Pacific Foods Low Sodium Chicken Broth
- 1 (14.5 oz) can of diced tomatoes, juices drained
- 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
Instructions
- 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!
Notes
*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.