Zuppa Toscana Soup

Hey guys! It was a soup nite here tonite! 🍲
Kenny Boy’s favorite — Zuppa Toscana, just like the one at Olive Garden.

Except… I swapped the potatoes for cauliflower because hubby is “low carbin’ it.”
And you know what? It was still SUPER yummy — cauliflower actually has more flavor than potatoes, in my humble opinion.

Do I want cauliflower in a pizza crust? NO! Come on!
But in this soup? YA I DO!

Make it, BITE IT!
#bitemecanada #funologyoffood #delicioushappenshere

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Ingredients 🥣

The “stuff”…

• 1 lb Italian sausage (I used spicy — but you do you)
• 2 large russet potatoes, washed, sliced in half, and then in ¼-inch slices (or cauliflower florets for low-carb)
• 1 large Vidalia onion, chopped
• 4 slices cooked bacon, chopped (optional — but come on… you know what to do)
• 1 tsp Accent seasoning (optional — I used Trader Joe’s Chili Lime Salt)
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp red pepper flakes
• 2 Tbsp minced garlic (or 1 jar of minced garlic)
• 2 cups chopped kale (or Swiss chard — I did kale)
• 2 (8 oz) cans chicken broth
• 2 tsp Better Than Bouillon (chicken flavor)
• 1 quart (32 oz) water
• 2 tsp cornstarch, mixed with a little water to make a paste
• 1 cup heavy whipping cream (tempered — see below)

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Instructions 👩‍🍳

What to do with the “stuff”…

1. In a large soup pot, cook sausage over medium-high heat until browned and crumbled.
2. Add onions, garlic, salt, pepper, and red pepper flakes. Cook until onions are translucent and the aroma is DELISH.
3. Add potatoes (or cauliflower), chicken broth, and water. Stir well.
4. Simmer on medium until tender.
5. Stir in cornstarch slurry and simmer for another 15 minutes to thicken slightly.
6. Reduce heat to low. Add kale and bacon (if using).
7. Temper your cream — stir ¼–½ cup of hot broth into the cream first — then slowly pour into the soup while stirring.
8. Taste, adjust seasoning, and serve hot.

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Notes 📝

This soup is comfort in a bowl — creamy, hearty, and loaded with flavor.
It’s even better the next day after the flavors settle.

Serve with crusty bread… or don’t, if you’re still low-carbin’. 😉

Recipe credit: Genius Kitchen