RECIPE :: Zuppa Toscana Soup

I went from a Zuppa Toscana virgin to a “holy crap lets make this twice a month” addict overnight people. And it’s all because of this sweet sweet copycat recipe!

And don’t take this lightly when I say the whole family is obsessed. Hubs right through the four and two year olds all have seconds (and some thirds) when we make this soup.

Also, if you prefer actual onion to onion powder (too much work for me, and my tear ducts!), then feel free to sub a medium chopped onion for the powder. You’ll add it in with the bacon after bacon is cooked crispy and drained. Sautee a few minutes, then continue on with the recipe as directed!

Zuppa Toscana can be made with either spinach or kale. Kale leaves a crunchier more textured vibe, while spinach adds a smooth, buttery texture. The choice is yours!

We love this recipe because it brings the heat for my husband and I, but our toddlers (who are both heat sensitive) still scarf it down.

So you can make this soup originale (that’s original in Italian, FYI!). Or you can swap out some ingredients for a much more Keto friendly dinner.

Tips for a more Keto / Low Carb friendly version:

Spinach instead of kale, cauliflower instead of potatoes, heavy whipping cream instead of milk. Also make sure you choose a low carb Italian sausage, as well as sugar free bacon.

Ingredients

  • 1 lb ground italian sausage, mild
  • 6 slices of bacon, cut into 1 inch slices
  • 6 cups chicken broth
  • 1 cup water
  • 6 medium russet potatoes, sliced thin (for Keto, use 1 large head cauliflower, chopped)
  • 1 tsp crushed red peppers
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 cup milk of choice (for Keto, use heavy whipping cream)
  • 2 cups chopped kale or spinach (stems removed)

Directions

  1. In large soup pot or dutch oven, brown Italian sausage, then set aside.
  2. Heat bacon until crispy.
  3. Drain bacon grease, leaving just a bit in bottom of the pot for flavor.
  4. Mix in garlic powder, onion powder, and crushed red pepper.
  5. Add in chicken broth and water, bring to a gentle rolling boil.
  6. Add russet potatoes OR cauliflower, stirring occasionally for about 15 minutes, or until potatoes/cauliflower are tender when pierced with a fork.
  7. Add milk of choice, cooked sausage, and spinach/kale, stir until cooked in (about 3-5 minutes). Then serve!

xo

Amy

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