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Zuppa Toscana

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Ingredients

2 slices bacon, roughly chopped
1 cup minced yellow onion (about 1/2 medium onion)
4 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound hot Italian pork sausage (if buying in links, remove from casings)
2 tablespoons arrowroot flour
4 cups (32 ounces) low-sodium chicken broth
1 teaspoon Italian seasoning
4 cups chopped deribbed lacinato kale (about 1 bunch)
2 cups peeled and cubed (1/2-inch) russet potatoes (about 1 large potato)
1 cup dairy-free creamer (sub heavy cream if not dairy-free)
1 tablespoon nutritional yeast (sub 1/4 cup grated Parmesan cheese if not dairy-free)
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
2 tablespoons chopped fresh parsley, optional for garnish

Directions

  1. Heat a large pot or Dutch oven over medium heat. Add 2 slices bacon and cook, stirring occasionally, until just crispy, 4 to 6 minutes. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels and set aside, reserving the bacon fat in the pot.
  2. Add 1 cup minced yellow onion, 4 garlic cloves, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 pound hot Italian pork sausage to the pot and cook, breaking up the meat with a wooden spoon, until cooked through and no longer pink, 4 to 5 minutes.
  3. Add 2 tablespoons arrowroot flour and stir until well incorporated into the meat mixture. While stirring, slowly pour in 4 cups low-sodium chicken broth. Bring the soup to a boil, reduce the heat to a simmer, and add 1 teaspoon Italian seasoning, 4 cups chopped deribbed lacinato kale, and 2 cups peeled and cubed russet potatoes. Cover and cook until the potatoes are tender, 10 to 15 minutes.
  4. Uncover and stir in 1 cup dairy-free creamer and 1 tablespoon nutritional yeast. Simmer for 5 minutes to let the flavors meld with the creamer. Stir in 2 tablespoons freshly squeezed lemon juice.
  5. Serve in bowls topped with the cooked bacon bits and garnish with 2 tablespoons chopped fresh parsley, if desired.