Tuscan Kale & Sausage Soup (Zuppa Toscana)

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There’s nothing better than a flavorful, comforting soup on a chilly evening.  So soul satisfying.  This soup is a spin a my Mom’s recipe where I’ve replaced coconut milk for heavy cream and robust Italian chicken sausage for traditional pork sausage.  The flavors are intense and the slight creaminess from the coconut milk is so smooth.  It compliments the spice in the soup perfectly.

LET YOUR INGREDIENTS BE FEW AND YOUR FLAVORS BE ROBUST ...Mariann Taylor

I like a good crusty bread with my soup and my shortcut pepper parmesan ciabatta is the perfect accompaniment for sopping up all that broth that you don’t want to miss out on.  Slurping from the bowl is totally acceptable here.

The kicker;  this comes together so easily, which is a requirement for me for weeknight cooking.  I use my Ninja Foodi on the sauté setting, but stovetop in a large pot or dutch oven is great too.  The pleasure of an absolutely delicious soup that doesn’t need to simmer for hours is beyond alluring.

YOU DON'T HAVE TO MAKE THE PEPPER PARMESAN CIABATTA TO GO WITH, BUT IT'S WORTH THE EXTRA 10 MINUTES. JUST SAYIN'

This super soup is made even heartier with the addition of some red potatoes.  The smaller you cut them, the quicker they cook so keep that in mind when you’re preparing all your ingredients.  Once the potatoes are tender, the soup is ready to serve to your hungry crew.   Zuppa is on!

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Whether you make this soup in my Mueller Dutch Oven or on the saute setting in thisNinja Foodi, it's gonna be great!

My favorite Aleppo Chili Flakes (smoky, florally & not as hot)

Parchment Paper is a lifesaver.  Ensures no sticking and easy clean up.

NordicWare Baking Sheets

Tuscan Sausage & Kale Soup (Zuppa Toscana) with Pepper Parmesan Ciabatta
Serves 6-8


4 Italian chicken sausages (such as Paleo), cut in quarter dice
4 slices bacon, cut in small bits (I prefer to use uncured bacon)
1 large yellow  or red onion, diced
1 teaspoon Aleppo pepper flakes (or regular chili flakes). Aleppo are not quite as spicy and more smoky & florally
2 cloves garlic, minced
46 ounces chicken broth
5 medium sized (not small) red potatoes, cut in bite sized chunks 
1 12 ounce package chopped, frozen kale, thawed
1 cup full fat coconut milk (such as Thrive Market)
1/2 teaspoon course sea salt




In a large pot over medium heat (I used my Ninja Foodi on the sauté setting) add the bacon and sausage and sauté until the bacon has rendered off its fat and is crisp,  and the chicken sausage is caramelized.  

Add the onion and salt and cook until its translucent about 3-4 minutes.

Add in the Aleppo chili flake (or regular chili flake), garlic, potatoes, kale and chicken broth.  Let simmer about 20 minutes or until the potatoes are tender when pierced with a fork. 

Add in the coconut milk and cook an additional 5 minutes.  Serve with crusty pepper parmesan ciabatta for an extra special treat.


Accompaniments:
Crusty Bread
Toasted Pine Nuts
Sour Cream or Creme Fraiche drizzled over top




Ciacio e Pepe (Pepper Parmesan) Ciabatta

Preheat Oven to 425 degrees

Ciabatta rolls (or sliced ciabatta bread)
Olive oil
Parmesan cheese (even the canned stuff is fine here) -I love a vegan alternative parmesan from Thrive Market 
Pepper, freshly ground


I take the ciabatta rolls and separate the tops from the bottom. Place rough side up on a parchment paper lined baking sheet.  If you’re using sliced ciabatta, simply lay it on the baking sheet.
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Drizzle olive oil over the bread, then sprinkle parmesan to your liking.  Generously coat with pepper then bake until the tops are golden and crispy, about 10 minutes.  Keep an eye on them so they don’t burn.  These are addictively delicious.