A long time ago, probably around college time, I discovered Zuppa Toscana at Olive Garden. Unlimited refills on soup, salad & breadsticks?! We were there, a lot. A few years ago, I discovered that this soup is actually really easy to recreate at home, and to make dairy-free. I always make a huge pot of it because we all devour it, kids included. & when your kids are shoving mouthfuls of kale in their mouth, you have a winner!
Zuppa Toscana (inspired by the Olive Garden's soup)
3 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 pound Italian sausage (we like Jimmy Dean's all natural gluten-free)
8-12 cups of chicken broth
2 cups of water (or omit & use more broth)
6 potatoes, scrubbed & cubed
1 head of kale
1-2 cups cashew milk (depending on how milky you prefer it)
herbamare* & pepper to taste
1. Heat a large pan over medium heat, then add olive oil, garlic and onion, sauteing for about 5-7 minutes, then add sausage. Cook until the sausage is done, breaking into small, bite-size pieces.
2. In a large soup pot, combine broth and water. Then add the potatoes and cooked sausage mixture. Simmer until the potatoes are tender, about 15 minutes.
3. Add the kale, until it's soft, about 5-10 minutes, then add the cashew milk. Don't boil it.
4. Season with herbamare and pepper. I find that the longer it sits, the better it tastes, so make it the morning, or make sure there are leftovers!
* you can also use sea salt, but we prefer the flavors of herbamare