Eating out at a restaurant can be expensive and often times inconvenient, especially for parents. One way to reduce these types of problems is to learn how to make your favorite restaurant dishes at home! I did this for my fiance’s favorite soup, Zuppa Toscana from Olive Garden. By making this dish time and time again, I have made my own little changes to make this into a little bit healthier soup that I feed to my family often! Instead of using heavy whipping cream, I use coconut milk. I really shouldn’t eat dairy so this is a better option for me. I also like to add extra kale since it is so darn good for you!
To make this take on Zuppa Toscana you will need:
- 1 lb of ground mild or hot Italian sausage (if you can’t find plain ground sausage, you can use about 4 uncooked Italian sausage links and cut them out of the casing)
- 1/2 of a medium onion ( I use red)
- 1 tsp minced garlic
- about 4 medium russet potatoes
- 2 quarts of chicken broth
- 2 quarts water
- 4 cups of chopped kale
- 1 13.5 oz can of unsweetened, full fat coconut milk (or 1 cup of heavy whipping cream)
- Salt and pepper, to taste
- Start out by browning the ground sausage in a large soup pot.
- While the sausage is browning, cut up the potatoes into thin quarter slices, about 1/4 inch thick. See picture for reference. The chopped potatoes should come out to about 8 or 9 cups.
- Once the sausage is done browning, add the chicken broth, water, onion, garlic and potatoes. Allow to simmer for 20-25 minutes or until the potatoes are tender.
- Add the coconut milk (or cream) and stir to incorporate thoroughly.
- Finally, add the kale and cook lightly. Add any salt and pepper for desired seasoning.
- Top with Parmesan cheese if desired.
- If you are really trying to stretch this, try adding more potatoes. It will make a more filling soup.
- Adding cream instead of coconut milk will result in a creamier soup
- Use hot Italian sausage if you like a spicier soup. For even more heat, I recommend crushed red pepper, but my fiance loves adding sriracha!