This soup, as with other things I find I love in restaurants (like the Goog at BDI posted about here) will at some point get adapted, typically because we want it at home and don’t feel like going out … or as was true of the Goog, out of necessity, we were so in love with it that we couldn’t go all winter without ;). I don’t always intend on making it less salty or less processed or less fat. I just want it at home, at my convenience and these are just bonuses. I’m not sure I could bring myself to pour a whole cup (more or less) of full fat cream into soup…. And this soup doesn’t need it to taste creamy and wonderful….
I’ve made this soup numerous times and taken it to work, people love it. I always was asked for the recipe and so it’s just about time I posted it here…. so so easy…. why warm up the car in this insane weather when you can have this in the comfort of your own home and not have to feel guilty about how heavy or salty it is… if you do …. 😉
It’s minus 30 degrees in our neck of the woods and that’s some crispy chilly f…. frosty weather. Soup wouldn’t necessarily be something I would make in bulk for my ‘healthy’ and dietary meals just because it’s not as easy to count as chicken breasts and roasted Brussel sprouts… but sometimes the cold warrants a good soup that has the power to heat you from the inside out… and this soup does it for me.
And…. seven week challenge or not… any way of eating has to be sustainable in the long run and my way of eating needs to occasionally include this soup.
Zuppa Toscana
- 3 large Italian Sausages cut into bite sized pieces (hot or medium)
- 4 small red potatoes cut into bite sized pieces
- 8 cups of water or salt free broth (I’ve used both chicken or vegetable and both are fine)
- 1 bunch kale or 6-8 leaves chopped fine
- 1 small onion diced fine
- 1/4 cup oil
- 1/4 cup flour
- 2 cups milk
- Salt to taste
Cook the Italian sausage in large pot on medium heat and ensure the meat is cooked through, then add the broth and potatoes and simmer until the potatoes are soft. Once the potatoes are almost soft add the kale and simmer for a few more minutes.
While the soup is cooking make the roux in a fry pan; fry the diced onions in oil until translucent then add the flour and fry for 3-5 minutes and set aside.
Once the potatoes and kale are cooked add the roux to the soup and simmer until thickened. Salt to taste and serve hot with a nice crusty piece of bread…. You can add parmesan but that will definitely change the calorie content and I find the soup hits the craving even without the cheese.
This is one of our favourites on days when the temperatures are frigid and we need something to warm us up. Plus I just generally LOVE soup because it’s easy and comforting.
