This Whole30 zuppa toscana copycat recipe is so good you'll never know it's a healthier version of the soup Olive Garden made famous. Filled with sausage, hearty veggies, and a creamy broth - this zuppa toscana soup is one you'll want to make over and over again.
4medium potatoes, peeled and cut into 1 inch pieces
1bunch kale, washed, stems removed, and cut into 1 inch pieces
1/2cupheavy whipping cream
Salt to taste(usually only 1/2 teaspoon)
Italian bread, thickly sliced
grated Parmesan cheese to top
Heat a large pot over medium heat. Once heated, add the olive oil to the pot, and crumble the Italian sausage into the pot. Cook the sausage, continuing to break it up, until it has browned, about 8 minutes. Once browned, remove the sausage with a slotted spoon and set aside.
Add the diced carrots to the pot. Cook the carrots, stirring frequently, until they begin to caramelize, about 3 minutes. Add the minced garlic, and continue stirring for 1 more minute.
After a minute, add the chicken broth, cut potatoes, and Italian seasoning to the pot. Simmer for 15 minutes, or until the potatoes are almost done.
Preheat the broiler to high heat.
Add the kale, reserved sausage and cream to the pot. Simmer for 4 more minutes.
While the kale is simmering, broil the bread slices until toasted, about 2 minutes on each side.
Serve with grated parmesan and a slice of toasted bread.
To make this Whole 30 compliant - switch the chicken broth for bone broth and the whipping cream with coconut cream. Skip the bread and grated parmesan garnish.