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Healthy Zuppa Tuscana Recipe

Bowl of zuppa toscana soup and bread on a tray

The holiday season is all about balance when it comes to food! While we would never completely omit the decadent desserts, the ever-present rich food and drink leaves us craving a veggie-filled nourishing meal. This satisfying soup warms during the cold winter months, and the nutritious assortment of super-food vegetables leaves us exclaiming, “Kale-yeah!”

First, heat olive oil in medium to large soup pot and cook italian sausage until no longer pink. Break apart and crumble as it cooks.

mixing bowls with chopped veggies

Next, chop up the veggies. This bowl set features a variety of bowl sizes, perfect for meal prepping.

Browned sausage with onions

Add to sausage the onion, garlic, basil, oregano, and thyme. Cook for 5 minutes or until the onion and garlic start to soften. Add in potatoes, chicken broth, and milk. Cook until potatoes are soft. About 25 to 30 minutes. Give it a taste then add in the salt.

Sausage, kale and potatoes make soup

Stir in the kale and cook for another 15 minutes or until kale is tender.

Gray serving tray with a bowl of soup and bread

Serve hot! This colorful bowl and matching tray were perfect to serve up this soup and bread pairing.

Healthy Zuppa Tuscana Recipe Instructions

Healthy Zuppa Tuscana Recipe

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 10 servings

Ingredients

Healthy Zuppa Tuscana Recipe
  • 1 tablespoon olive oil
  • 1 pound of ground Italian sausage
  • 2 medium onions, chopped
  • 6 cloves garlic, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper
  • 8 medium russet potaoes, skinned, thickly sliced and quartered
  • 4 cups chicken broth
  • 2 cups 1% milk
  • 1/2 teaspoon salt
  • 3-4 cups chopped kale

Directions

  1. Heat olive oil in medium to large soup pot and cook italian sausage until no longer pink. Break apart and crumble as it cooks.
  2. Add to sausage the onion, garlic, basil, oregano, and thyme. Cook for 5 minutes or until the onion and garlic start to soften.
  3. Add in potatoes, chicken broth, and milk. Cook until potatoes are soft. About 25 to 30 minutes. Give it a taste then add in the salt.
  4. Stir in the kale and cook for another 15 minutes or until kale is tender. Serve hot.