Hey, besties!
I’m back in the kitchen and whipping up something seriously cozy. You know I live for those soul-hugging meals, especially when the weather gets chilly. So today, I’m talking about transforming a classic—yes, the Olive Garden’s Zuppa Toscana soup—but I’m giving it a twist that fits right into our pork-free lifestyle.
I’ve always been a die-hard fan of that rich and creamy soup that feels like a warm embrace. But switching up my diet meant I had to say a temporary bye to my beloved dish.
Knowing that I am a sorceress in the kitchen, I decided to try to make this dish my own. I decided to recreate this favorite with a healthier swap: chicken, turkey, or even plant-based sausage. And let me tell you, it’s been an absolute hit!
Grab Your Spoon, We’re Going In!
Creating a pork-free version of Zuppa Toscana wasn’t just about keeping it within my dietary lane; it was about crafting a soup so good, you wouldn’t miss the original. The secret? Swapping in chicken or turkey sausage, which brings all the flavor without the pork. Combine that with creamy potatoes, kale (gotta sneak in those greens), and a broth that’s to die for, and you’ve got a winter winner on your hands.
Why you’ll be obsessed with this soup? It’s not just any creamy potato, chicken sausage, and kale soup; it’s a bowl full of memories, flavor, and a little bit of that Alanna Foxx magic. Perfect for anyone craving those comforting tastes without the pork.
👇🏾**Watch my step-by-step video right here!**👇🏾
This Soup’s Got It All
This isn’t just about dodging pork; it’s about welcoming a new world of flavors. Whether you’re in the market for a chicken sausage zuppa soup or just craving that perfectly creamy, savory, and wholesome blend, I’ve got you covered. It’s become my go-to, not just because it’s delicious, but because it literally brings the family together like nothing else.
So, whether you’re looking to switch things up, or just need a new winter staple, I promise, this soup delivers.
Creamy Sausage, Potato, and Kale Soup (No Pork Zuppa)
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken or turkey sausage, casings removed
- 1 large onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 large potatoes sliced into 1/4-inch slices
- 1 cup heavy cream
- 2 cups chopped kale stems removed
- Salt and pepper to taste
- garlic powder to taste
- Crushed red pepper flakes (optional, for heat)
Instructions
- Cook the Sausage: In a large pot, heat olive oil over medium heat. Add the chicken or turkey sausage, breaking it apart with a spoon. Cook until browned and no longer pink. Remove the sausage from the pot and set aside.
- Sauté the Onion and Garlic: In the same pot, add the diced onion. Sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Simmer the Soup: Add the chicken broth and sliced potatoes to the pot. Bring to a boil, then reduce the heat to simmer. Cover and cook until the potatoes are tender, about 10-15 minutes.
- Add the Cream and Kale: Stir in the heavy cream and chopped kale. Cook until the kale is wilted and the soup is heated through, about 5 minutes.
- Finish and Serve: Return the cooked sausage to the pot. Season the soup with salt, pepper, and crushed red pepper flakes (if using) to taste. Let the soup simmer for another 2-3 minutes to blend the flavors. Serve hot.
Notes
Let’s Make Some Soup Magic
Alright, loves, it’s time to get our soup on and make this winter a season of warmth, flavor, and a whole lot of yum. This isn’t just a recipe; it’s a journey to making those cold nights a bit more bearable and a lot more delicious.
Spilled some soup? Got a trick to make it even more fabulous? Hit me up in the comments. I love hearing from you and swapping those game-changing kitchen hacks.
Stay warm, stay chic, and most importantly, stay savoring every moment.
Love and ladles,
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