Olive Garden-Style Zuppa Toscana

A nutrient-dense Zuppa Toscana, using grass-fed dairy and organic produce for a comforting bowl of soul-warming goodness.

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Ingredients

  • 1 lb organic Italian sausage (casings removed)
  • 2 tbsp avocado oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 3 large Yukon Gold potatoes, chopped into 1-inch cubes
  • 4 cups organic chicken stock (or homemade bone broth)
  • 2 cups organic kale, stems removed and torn
  • 1 cup grass-fed heavy cream
  • 1 tsp red pepper flakes
  • Sea salt and cracked black pepper to taste

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Heat the avocado oil in a large Dutch oven over medium-high heat.
  2. Add the sausage meat, breaking it into small pieces with a spatula. Brown thoroughly, then remove from the pot and set aside.
  3. Lower the heat to medium and sauté the onion until translucent (about 5 minutes), then stir in the garlic and cook for 1 minute.
  4. Add the chopped potatoes and stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  5. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
  6. Stir the browned sausage back into the pot along with the kale and red pepper flakes.
  7. Reduce heat to low and stir in the grass-fed heavy cream. Simmer for another 3-5 minutes until kale is wilted and soup is heated through.
  8. Season with sea salt and black pepper before serving.

FAQ

Is this recipe suitable for those following a gluten-free diet?

Yes, this recipe is naturally gluten-free as it does not contain any gluten-containing ingredients.

Can I use regular cream instead of grass-fed heavy cream?

While you can use regular cream, using grass-fed ensures a higher quality product with added benefits like omega-3 fatty acids and CLA.

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