Healthy Zuppa Toscana
- 20m Prep Time
- 40m Cook Time
- 1h 0mReady In
A creamy and hearty soup with Italian sausage, potatoes, and kale, made rich with cashew cream and topped with crispy bacon.
Ingredients
- 237 ml raw cashews
- 3 bacon cut crosswise into ¼-inch pieces
- 454 g bulk Italian sausage
- 1 large onion finely chopped
- Diamond Crystal kosher salt
- 4 clove garlic minced
- 2 yukon gold potatoes cut into small cubes (about ½ pound)
- 946 ml chicken broth
- 1 bunch Tuscan kale stemmed and finely chopped
- Freshly ground black pepper
- 14.8 ml lemon juice
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 303 mg
- Iron: 6.49 mg
- Magnesium: 167 mg
- Phosphorus: 638 mg
- Potassium: 1229 mg
- Zinc: 6.21 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml raw cashews
- 454 g bulk Italian sausage
- Diamond Crystal kosher salt
- 946 ml chicken broth
- Freshly ground black pepper
- 14.8 ml lemon juice
Prepare
- 3 bacon, cut crosswise into ¼-inch pieces
- 1 large onion, finely chopped
- Mince 4 clove garlic
- 2 yukon gold potatoes, cut into small cubes (about ½ pound)
- 1 bunch Tuscan kale, stemmed and finely chopped
Let's Cook
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Step 1.
Place the cashews in a medium bowl and cover with boiling water. Let them soak for at least 15 minutes, then drain and rinse.
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Step 2.
Put the drained cashews in a high-powered blender with 1 cup of water. Blend on high until smooth and creamy, about 1–2 minutes. You should have 1¾ cups of cashew cream. Set aside or refrigerate for up to 3 days.
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Step 3.
Place the sliced bacon in a large saucepan over medium heat. Cook slowly, stirring occasionally, until the fat renders and the bacon bits are crispy, about 10–15 minutes. Transfer the crispy bits to a paper towel-lined plate and set aside.
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Step 4.
Add the Italian sausage to the bacon grease in the same saucepan. Cook over medium heat, breaking it up with a spoon, until no longer pink, about 5–7 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Leave about 2 tablespoons of oil in the pan, discarding the rest.
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Step 5.
Add the chopped onion to the pan with a sprinkle of salt. Cook over medium heat, stirring occasionally, until softened, about 8–10 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds to 1 minute.
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Step 6.
Add the potatoes and pour in the chicken broth. Increase the heat to high and bring to a boil. Once boiling, add the kale and reduce the heat to maintain a simmer. Cook until the potatoes are fork-tender and the kale is softened, about 10 minutes.
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Step 7.
When the vegetables are ready, return the cooked sausage to the pot. Pour in the cashew cream and stir well to combine. Taste the soup and season with salt and freshly cracked black pepper as needed. Stir in the lemon juice, taste again, and add more lemon juice if desired.
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Step 8.
Ladle the soup into bowls and top with the crispy bacon bits.