Name: One Pot Zuppa Toscana Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pound ground Italian Sausage; 1 small Red Onion (Diced); 3 cloves garlic (minced); 1 TBS Italian Seasoning; 6 cups Red Skinned Potatoes (diced); 64 oz Chicken Broth; 1 can Coconut Milk (Can also use whole milk); 1 bunch Fresh Kale (roughly chopped); Bacon (crumbled - optional); Bacon grease (optional)

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If you know me personally, you know soup season is my absolute favorite! I love when the weather cools and we can break out the crock pot and go soup crazy! One of the best soups that I make a few times a month is this easy One Pot Zuppa Toscana Soup. It is so light yet filling and I just can’t get enough.

From the creaminess of the potatoes, to the crunchiness of the kale, to the savory flavor of the broth, this soup is to die for and I can’t keep it all to myself so I’m sharing it with you!

One Pot Zuppa Toscana Soup

The first time I had this soup was years ago at, you guessed it, Olive Garden. I enjoyed it then but my go to was the chicken gnocchi. A few years later, my aunt made me homemade Zuppa for my baby shower and I was hooked! There is just something about home cooked, from scratch food that fills my soul with joy.

Now that I am cooking for an army with a family of 8, I try to make dinners that will be easy to feed everyone, keep for a couple of days for leftovers, and makes everyone happy. This soup does just that.

Not only does this recipe have delicious, real ingredients it is also dairy and gluten free for those with allergies or sensitivities.

Here’s what you need:

1 pound ground Italian Sausage
1 small diced onion
3 garlic cloves – minced
1 1/2 tbs Italian seasoning
6 cups red skinned potatoes – cubed
64 oz chicken broth
1 can coconut milk
As much fresh kale as your heart desires
Salt & Pepper to taste
Bacon – optional – I do not use bacon in mine but traditionally it is used so I had a couple spoonfuls of bacon grease for flavor when sauteing the onion and garlic.

Here’s what to do:

In a large stock pot, brown the Italian sausage. Once down you will use a slotted spoon and remove the sausage and set aside. Be sure to leave the drippings as you will use them to cook the onion and garlic in, as well as provide so much more flavor!

Once the sausage is removed, I add a couple big spoonfuls of bacon grease and sauté the onion and garlic. I will also had in the Italian seasoning at this point as well.

Once the onion and garlic are translucent, you will add the potatoes to the pot mixing all ingredients together.

Next, you will pour in the chicken broth and bring to a boil. You will boil the veggies and chicken broth until the potatoes are able to be pierced and mashed with a fork. To do this, I use a fork to bring a potato to the side of the pot, if I can smash it easily on the side they are ready.

Now you will turn the heat down to a low simmer and add in the coconut milk. Be sure to stir this well as it will be somewhat solid once out of the can and into the broth. Do not worry if the coconut milk does not dissolve completely and you see what look like white dots in the broth. This is normal and does not make a difference to the flavoring or texture to the soup.

Once the soup has stopped boiling, you can add in the kale, and bacon if you choose to use it. Be sure the soup is not boiling or else you will over cook the kale and it will turn bitter. You want the kale to have a slight crunch to it and the green to be bright. Yes, this is from experience. Don’t make my mistake!

And there you have it! Zuppa Toscana from scratch! Yum!

One Pot Zuppa Toscana Soup

Everyone loves a good Zuppa Toscana recipe! This one pot recipe can be whipped up in about 30 minutes so perfect for weeknights. This soup is naturally gluten free and can be made with or without dairy so it's great for everyone!

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Prep Time 10

Cook Time 30

Total Time 40

Ingredients

1 pound ground Italian Sausage
1 small Red Onion Diced
3 cloves garlic minced
1 TBS Italian Seasoning
6 cups Red Skinned Potatoes diced
64 oz Chicken Broth
1 can Coconut Milk Can also use whole milk
1 bunch Fresh Kale roughly chopped
Bacon crumbled – optional
Bacon grease optional

Instructions

In a large stockpot brown ground sausage. When brown, remove from pot using a slotted spoon and set the to the side.
Add in the bacon grease, onion, and garlic to the pot and sauté until the onion is translucent.
Add in the Italian seasoning, potatoes, and chicken broth and bring to a boil. Boil until the potatoes are fork tender.
Reduce heat to a low simmer, add in coconut milk (or whole milk).
Once the soup is no longer boiling, add in kale and crumbled bacon. Make sure the soup is not boiling so you don't over cook the kale, you want it slightly crunchy. Serve immediately.