Clean Eating Zuppa Tuscana Soup
Servings Prep Time
6 5minutes
Cook Time
Servings Prep Time
6 5minutes
Cook Time
  • 1/2 lb. mild Italian sausage
  • 1/2lb . hot Italian sausage
  • 1/4tsp. red pepper flakes(optional if you like spice)
  • 4pieces nitrate free bacon, cut into 1/4″ pieces
  • 1medium onion, diced finely
  • 4cloves garlic, minced
  • 7cups chicken bone broth(can be substituted for chicken broth or chicken stock)
  • 6medium yellow potatoes, chopped into 1/2″ pieces(can be substituted for red potatoes)
  • 3/4cup heavy cream
  • 1/2cup kale leaves, chopped / torn
  1. Remove the Italian sausage from the casing. Cook in a Dutch oven or stock pot with the red pepper flakes until crumbled, browned and cooked through. Drain and set aside.
  2. Cook the cut bacon in the same pot over medium heat until extra crispy (about 10 minutes). Remove the bacon and save 1 Tbs. of the bacon grease in the stock pot.
  3. Add the onion and garlic to the bacon grease and cook until the onions are soft and translucent (about 5 minutes).
  4. Add the chicken stock to the pot and bring to a boil over high heat. Add the potatoes and boil until fork tender (about 10-15 minutes). The potatoes will cook through fast since they were chopped small.
  5. Once the potatoes are cooked through, reduce the heat to medium and stir in the heavy cream. Add the cooked sausage back to the pot. Mix the kale into the soup just before serving.
  6. Serve hot and enjoy!

Share this:

Like this:

Like Loading...