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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zuppa Toscana Recipe

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This recipe for Zuppa Toscana is from RESET BON PLAT > From Our Kitchen to Yours , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1lb lean turkey sausage
1 small onion, finely chopped
3 garlic cloves, minced
1 tbsp dried parsley
1 tsp dried sage
1/4 tsp red pepper flakes
3 cups chopped kale, stems removed
1 quart chicken stock
5 red potatoes, unskinned
1 can of light coconut milk
himalayan pink salt & ground pepper
Directions:
Directions:
Bring medium saucepan of water to a boil. Chop potatoes in 1 inch strips or chunks and add to saucepan. Boil 8-10 minutes or until fully cooked. Drain potatoes and set aside. Add onions & garlic to saucepan, lightly sauteing then add sausage - fully crumble & cook*. Drain liquid from sausage, keeping sausage mixture in the pan. Add chicken stock, herbs, kale, potatoes, coconut milk. Bring to simmer. Season with salt & pepper. Enjoy! :)

*To make this easier, use a potato masher to crumble sausage.
Preparation Time:
Preparation Time:
4-6
Personal Notes:
Personal Notes:
If you love Olive Garden’s Zuppa Toscana, this is just about a perfect match! In place of heavy cream, I use light coconut milk for an allergy friendly dish!

 

 

 

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