This is my Favorite Soup!

Zuppa Toscana Recipe

If you like a warm meal that is low in carbohydrates, then this recipe is for you. You can add potatoes if you like, but it is fine without them. In fact, it might be better without them. This recipe is both gluten-free and keto-friendly. It requires relatively little effort and time. The image on the left is before the heavy cream is added.

Zuppa Toscana is a broad-based term, literally meaning “Tuscan soup” but in Italy it is called “Minestra di Pane” meaning “Bread Soup”. I have modified the Olive Garden recipe from http://www.food.com.

Ingredients:         Substitution & Notes

1 lb Italian sausage (I like mild sausage)         Prefer ground Aldi Italian sausage.

Butter and/or olive oil                        This is for sauté and cooking sausage.

2 large russet baking potatoes, slice in half, and then 1/4-inch slices (I use yellow potatoes)

1 large onion chopped and sauté in olive oil         You can use butter to sauté.

4 large mushrooms (cut into pieces) & sauté     Sauté in same pan as onions

2 garlic, minced (Aldi)                                                 Sauté in same pan as onions

1/4 cup bacon bits (optional)          I use 4-5 strips of bacon and cut into pieces.

2 cups kale or 2 cups swiss chard, chopped         Remove stems; organic chopped kale

2 (8 ounce) cans chicken broth        Use 32 oz Aldi chicken stock or broth and water

1 quart water (4 cups)

1 cup heavy whipping cream                  Can use Half-and-half if you don’t have this.

Pepper                                                     Course grind

Spices                                                     You can add Slap Ya Mama for extra spice

SPICES

I vary the spices I use, but I don’t measure, I just season, cook and taste. Add to the sauté of onions as an easy way to get the spices working.

Crockpot Instructions

Tips: Set crockpot to high heat. Cook raw, sliced potatoes in the crock-pot for no more than 4 hours. I start the crockpot with all of the ingredients on high heat 1PM if I want to serve the soup at 5PM and reduce to the lower setting if eating 5 or more hours later.

  1. Chop or slice uncooked sausage into small pieces and brown on stovetop in olive oil. (Note: I cooked sausage first and then sliced before putting it into crock pot. Don’t want extra fat in the soup. Also, I prefer to use Aldi ground Italian sausage rather than mild sausage links, but links work equally well.)
  2. Add chicken broth and water to crockpot. Then add Italian sausage and cooked bacon.
  3. Add sautéed onions, mushrooms, and garlic in the pot. (Don’t put potatoes in if you are going to cook for a long time in the crock pot. Add them about four hours before serving.)
  4. Cook on medium heat until potatoes are done. I have found potatoes are just right after cooking for 4 hours in the crockpot. Potatoes are optional.
  5. Salt and pepper to taste. I also use Slap Your Mama.
  6. Turn to low heat after four hours. Test potatoes to see if they are done.
  7. Add kale about one hour before serving. Add cream just prior to serving. (Note: Cream will curdle if the soup is too hot. I let cream warm on kitchen counter for about an hour before this step.)
  8. Heat through and serve. I have found that four hours in the crockpot is just about perfect.

Suggestions

You can skip the potatoes if you want to keep the carbohydrates to a minimum. This soup also pairs nicely with sourdough bread.