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.
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.
![]()
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!
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. 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.
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
All
Archives
February 2025
|