Tuscan Kale Soup, also called Zuppa Toscana is a restaurant favorite. Made with potatoes, sausage, cannellini beans and (of course) kale, it is a hearty soup that can be a meal in itself. Most of the ingredients are naturally gluten free, just watch labels on sausage, broth and seasonings.
The recipe makes 6-8 cup size servings or 4 dinner bowl size servings.
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Ingredients:
- 2 strips of bacon
- 1/2 medium sweet onion, diced
- 2 cloves garlic, minced
- 6 oz. gluten free Italian sausage (I used Premio) [1]
- 3.5 cups gluten free chicken broth [2]
- 1 tsp. Tuscan seasoning [3]
- salt and pepper, to taste
- 1 medium russet potato, peeled and diced
- 1 bunch of Tuscan kale, ribs and stems removed
- 15.5 oz. can cannellini beans [4]
- 2 tbsp. heavy cream
- grated cheese, for serving
Preparation:
Heat a 4 qt. soup pot on medium low. Cook the bacon and drain on paper towels. Crumble and set aside for serving.
Next, remove sausage from casings and cook, breaking up the meat with a spatula. Drain on paper towels.
Remove all but 1 tbsp. of fat from the pot. Add the onions and cook for 5 minutes. Add the garlic, diced potatoes, chicken broth and seasoning. Simmer 15 minutes.
Drain and rinse the beans. Add the beans and sausage back to the pot and simmer 5 minutes.
Rinse the kale thoroughly, remove ribs and stems, and tear into small pieces. Add kale to the pot and simmer 15 minutes more (don’t worry, it will cook down).
Stir the cream in just before serving. You can leave the soup just like this, or partially puree it with a stick blender [5].
Ladle into bowls [6], garnish with crumbled bacon and grated cheese.
Notes ♪♫ Gluten free sausage is widely available today, but it is usually smoked or fully cooked. When I spotted this fresh Italian sausage from Premio at the market, I knew exactly what I was going to make with it. Here is a link to the sausage I used in this recipe. Premio Sweet Italian Sausage [1]