This is my version of Olive Garden Zuppa Toscana. It’s got all the flavor but none of the dairy.
Dairy Free Olive Garden Zuppa Toscana
It’s still soup weather up in these parts. And, I think it extends on into June. Anyway, this is a real easy one to whip up (30 minutes or less). The flavor of the Italian sausage really dictates the overall flavor of the soup so pick a quality, well-seasoned sausage.
Remove casing, crumble and brown in large pot:
1 pound organic MILD ITALIAN SAUSAGE (pork or chicken)
Remove and reserve sausage. Add to pot and sauté for a couple of minutes:
1 tablespoon OLIVE OIL
1 large ONION chopped
2 cups ZUCCHINI peeled and chopped
3 cloves GARLIC smashed
Transfer onion, zucchini, and garlic mixture to blender and add:
2 cups organic CHICKEN BROTH
Puree until smooth and return to pot along with:
3 (additional) cups of organic CHICKEN BROTH
Simmer 15 minutes. Then add:
1 can or 1-1/2 cups cooked CANNELLINI BEANS (or other white bean)
Simmer 10 minutes. Then right before serving add:
1/4 to 1/2 bunch CURLY KALE washed and chopped
SEA SALT, BLACK PEPPER and/or RED PEPPER FLAKES to taste
NOTES: In this and coming posts you’ll note that I often puree the vegetables in my soups. This is simply because it’s a sure-fire way to get my kids to eat them! Noses would turn up at chunks of onion and zucchini (oddly enough, asparagus is tolerated). As for the sausage, use spicy Italian if you want more heat. Again, we have toddlers, so we’ll stick with medium.
SPECIAL DIET CONSIDERATIONS: If your diet allows night shade vegetables, potatoes make a great addition to this soup. Slice one scrubbed potato in 1/8″ thick disks and add to pot along with the pureed vegetables and additional broth.