Zuppa Toscana

Zuppa Toscana

I love this soup. It’s smoky from the bacon, spicy from the sausage, extremely easy to make and is a great crowd pleaser.

It also happens to be naturally gluten free (be sure the sausage/bacon used does not contain gluten,) and exceptionally easy to make this into Paleo or Keto versions by substituting potatoes with celery root, parsnips or any other veggies of choice.

DifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 6 slices of bacon, diced
 1 lb mild or hot sausage
 1 yellow onion, diced
 1 stalk celery, diced
 ¼ tsp red pepper flakes
 4 garlic cloves, minced
 6 cups chicken broth
 4 cups diced potatoes, parsnips, turnips or celery root (or combination)
 1 bunch kale aor swiss chard, ribs removed and cut into large squares
 ¼ cup heavy cream
 salt and pepper to taste

1

Cook bacon until crisp in a large heavy-bottom stock pot stirring almost constantly. Removed to a plate. Drain all but about 1 tablespoon of bacon fat.

2

Cook the sausage, without moving it too much in order to get a nice sear and deepen the flavour. Cook until cooked through and no longer pink. Move to a plate and set aside.

3

Cook onions, red pepper flakes and celery in the same pot until softened. Be sure to scrape up flavourful brown bits (called fond) stuck to the bottom of your pot as this is what will give the soup flavour. Add potatoes (or other recommended veggies) and chicken stock. Bring to simmer and simmer for about 20-25 minutes until potatoes are tender cooked through.

4

Add the sausage and kale to the soup pot and cook until heated through and the kale is wilted. Stir in the cream. Taste and adjust the seasoning as needed with more salt, pepper or red pepper flakes.

5

Serve garnished with reserved crisp bacon.

Ingredients

 6 slices of bacon, diced
 1 lb mild or hot sausage
 1 yellow onion, diced
 1 stalk celery, diced
 ¼ tsp red pepper flakes
 4 garlic cloves, minced
 6 cups chicken broth
 4 cups diced potatoes, parsnips, turnips or celery root (or combination)
 1 bunch kale aor swiss chard, ribs removed and cut into large squares
 ¼ cup heavy cream
 salt and pepper to taste

Directions

1

Cook bacon until crisp in a large heavy-bottom stock pot stirring almost constantly. Removed to a plate. Drain all but about 1 tablespoon of bacon fat.

2

Cook the sausage, without moving it too much in order to get a nice sear and deepen the flavour. Cook until cooked through and no longer pink. Move to a plate and set aside.

3

Cook onions, red pepper flakes and celery in the same pot until softened. Be sure to scrape up flavourful brown bits (called fond) stuck to the bottom of your pot as this is what will give the soup flavour. Add potatoes (or other recommended veggies) and chicken stock. Bring to simmer and simmer for about 20-25 minutes until potatoes are tender cooked through.

4

Add the sausage and kale to the soup pot and cook until heated through and the kale is wilted. Stir in the cream. Taste and adjust the seasoning as needed with more salt, pepper or red pepper flakes.

5

Serve garnished with reserved crisp bacon.

Zuppa Toscana

Make it Gluten-Free: Pay close attention to the ingredients of your sausage and bacon and ensure to get Gluten-Free versions. Ensure all your ingredients are gluten free, including the chicken stock.

Make it Low Carb/Keto/Paleo: replace potatoes with more Paleo-friendly low carb veggies such as celery root or even celery. Decrease the amount of veggies to fit into your allowed daily personal macros.

Make it Dairy-Free: omit cream, ensure your sausage is Dairy-Free.

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