Mild sausage, creamy broth, crisp kale, and tender potatoes make up this all natural Zuppa Toscana. It’s a perfect blend of whole food choices plus spices; no bullion to be found here!
I’m a year around soup lover. Maybe it’s that fall is the best time of year in my opinion, and soup reminds me of that time. Or maybe it’s just that soup is THAT GOOD. This all natural zuppa toscana will be your favorite Italian soup recipe for several reasons: it’s quick, healthier than the store bought alternatives, and delicious in every single way.
What you’ll need to make this all natural zuppa toscana:
Low sodium chicken stock / bone broth (store-bought or homemade)
Russet potatoes (preferably organic)
Onion powder
Minced garlic
Salt
Pepper
All natural mild Italian sausage
Half and half
Fresh kale
The Broth
I love using homemade chicken stock or homemade bone broth in this recipe. You can control exactly what goes into your broth, which makes the soup that much healthier. If you do choose store-bought, choose an organic, low-sodium broth so that you can better control the amount of sodium that you end up with at the end.
I do not use bouillon in my soup. I prefer to load it up with minced garlic and onion powder. You can definitely chop up onions if you prefer the flavor of them whole, but I love onion powder because it really gives a strong flavor without adding the chunks. Minced garlic is a favorite of mine, although you can use garlic powder as a substitute for minced as well.
The Add-In’s
The best part about the soup is that it is one bowl + one pan to cook the sausage! I guess I should say one giant cooking pot instead of bowl, because everything goes in and simmers until it is done. The potatoes will soften as they cook in the chicken stock with the spices. When the potatoes are tender, you will add the browned sausage, half-and-half, and fresh kale. It will simmer for an additional five minutes, and then you are ready to eat! I love topping this soup with fresh Parmesan, or even Cojito if I have that on hand. It is even better the second day if you ask me, because everything has had a chance to meld together overnight into one gloriously flavorful soup. French bread with butter or even garlic toast would be an excellent side for this dish.
The Dietary Substitutes
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Silk makes a dairy free half and half that would work perfectly in this recipe.
You can use a plant based sausage to make this recipe meat-free. Light life makes a vegan Italian sausage that is sliced, and would be wonderful in this soup.
As always, please let me know what you think of this recipe when you make it! If you leave a review, I would be so thankful. This helps my recipes rank well and ensures that others can find them easily in their searches!
If you’re in the mood for savory, check out my Veggie Garlic Naan Pizza for another quick and satisfying weeknight meal.
Happy soup making!
XO,
Heather
All Natural Zuppa Toscana
Ingredients
- 32 oz low sodium chicken stock or bone broth
- 3 lbs russet potatoes
- 2 tablespoon onion powder
- 2 tablespoon minced garlic
- 1 teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- 2 lbs all natural mild Italian sausage
- 1 cup half and half
- 4-6 cups fresh kale, chopped
Instructions
- In a large soup pan, combine chicken stock, onion powder, garlic, salt, and pepper.
- Diced potatoes into 1 inch squares. Add to chicken stock and switch heat to high until mixture begins to bubble.
- Lower to medium and allow to boil until potatoes are soft, about 25 to 30 minutes.
- Lower to medium and allow to boil until potatoes are soft, about 25 to 30 minutes.
- When potatoes are tender, add sausage, half and half, and kale to broth mixture. Simmer on low for 5 additional minutes. Serve warm with shredded Parmesan cheese and a side of bread and butter. Enjoy!
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