Entrees

Zuppa Toscana Soup (dairy-free)

 

In my less-healthy days my husband and I both were HUGE fans of Olive Garden’s “Zuppa Toscana” Italian sausage and potato soup! I’ve finally come up with a version that we just can’t get enough of, with no guilt of having multiple bowls!

SOAK

In a blender, soak 1 C cashews in water (enough water to go about a half inch above cashews)

SAUTE

1 large white or yellow onion (chopped)

for 10 minutes then add in:

1 lb chopped hot italian sausage (quality of sausage is key here! I get mine from a local farm. Ideally you want one that doesn’t have additives, nitrates, or sugar and is from pastured pork)

continue to saute until sausage is browned

ADD

6 small white potatoes chopped into 1/4″ pieces (can substitute with sweet potatoes for dietary restrictions, gives a different flavor but equally delicious in my opinion)

6 cups chicken broth (I use homemade bone broth)

1 t sea salt (can add more, to taste)

1 T oregano

SIMMER

15 mins, until potatoes start to get soft, then add:

4 small zucchini (optional, but we LOVE this addition)

and simmer until potatoes and zucchini are soft

THROW IN

1 head of kale, de-stemmed and chopped

when kale is wilted (it will turn dark green), it’s time to blend your soaked cashews (in the water they’ve soaked in). Blend on high until completely creamy and thick, then stir into the soup and SERVE! MMM.

ENJOY!

Katie Mae

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5 Comments

  • Reply
    Amy
    May 24, 2015 at 5:48 pm

    THIS LOOKS/SOUNDS AMAZING

  • Reply
    Ian
    May 27, 2015 at 1:41 pm

    Nom.nom.nom. Katie, you’ve done it again! Fan for life,Ian

  • Reply
    Jeffrey Harrington
    May 27, 2015 at 2:36 pm

    Everyones wife need to make this!

  • Reply
    Gina Mills
    February 2, 2016 at 2:14 am

    Nooooo. This Soup. It’s too delicious. I am now obsessed. A Thousand times BETTER than the restaurant original.

    Thank you again.. Katie Mae

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