Description
This soup is a healthier version of Olive Garden’s Zuppa Toscana soup. It’s hearty, creamy, and spicy. It’s easy to make, perfect for a weeknight dinner!
Ingredients
- 1 to 2 teaspoons avocado oil or olive oil
- 1 pound Hot Italian Sausage
- 1/2 teaspoon salt
- 1/2 teaspoon each, fennel seeds, dried basil, dried thyme, dried oregano
- Optional: 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1 onion, chopped
- 3 to 4 garlic cloves, minced
- 1/3 cup dry white wine (such as a chardonnay)
- 6 cups low sodium chicken broth
- 1 pound mini yukon gold potatoes, sliced (about 2 cups)
- 4 cups curly kale, stemmed and chopped
For the Cashew Cream
- 1/2 cup raw cashews, soaked for 8 hours (or for 1 hour in very hot water)
- 3/4 cup low sodium chicken stock
Instructions
- Soak the cashews: Make sure to either soak the cashews in cold water for at least 8 hours (or overnight), or soak them in very hot water for at least 1 hour before starting the recipe.
- Prepare the veggies: This recipe moves fast so it’s helpful to have all the veggies chopped and ready to go before you start cooking. Make sure to store the potatoes in cold water so they don’t brown.
- Cook the sausage: Heat a large dutch oven, or soup pot over medium heat. Once hot add the oil, once the oil is hot add the hot Italian sausage. Use a wooden spoon to break up the sausage into medium-sized chunks. Add the salt, fennel seeds, dried basil, dried oregano, dried thyme, and red pepper flakes (if using). Cook stirring occasionally until the sausage has cooked through and no more pink remains – about 5 minutes. Use a slotted spoon to remove the sausage to a bowl and set aside. Remove all but 1 tablespoon of the sausage grease, discard.
- Saute the onions: to the still hot pot add the onions, saute, stirring frequently until they are tender and translucent – about 5 minutes. Add the garlic and saute for 1 minute.
- Deglaze the pan: Add the white wine to the pan and use the wooden spoon to scrape the cooked on bits off the pan (= flavor). Allow the white wine to simmer for 1 minute.
- Cook the potatoes: Add the 6 cups of chicken stock. Drain the potatoes and add them to the pot too. Turn the heat to high, cover and bring to a simmer. Allow the soup to simmer for 8 to 10 minutes, or until the potatoes are just fork tender.
- Make the cashew cream: While the potatoes are cooking make the cashew cream. Drain and rinse the soaked cashews. Add them to a high powered blender along with the 3/4 cup of chicken broth. Blend on high, scraping the sides occasionally until everything is super smooth – about 3 minutes. Set aside.
- Make it creamy: Once the potatoes are cooked stir in the cashew cream.
- Make it green: Add the chopped kale, pop the lid back onto the pot to allow the heat to wilt the kale slightly. Stir the wilted, but still crunchy kale into the soup.
- Finish: Taste and adjust the soup with any seasoning as needed, I usually find that it needs more salt.
- Serve: Ladle the soups into serving bowls and serve immediately.
Notes
Parm cheese: You could add in freshly grated Parmesan cheese, although the recipe won’t be dairy free. We tried it both ways and didn’t miss it without the Parmesan cheese.
Cream option: If you’re not into using the cashew cream then you can use 3/4 to 1 cup of heavy cream in place of the cashew cream.
White wine: Although the alcohol completely cooks off and is safe fore anyone to eat you can omit the white wine and substitute it with more chicken broth.
Storage: Once cooled store the soup in an air tight container in the fridge for up to 1 week. Give it a good stir before reheating because the cashew cream may separate.
Side salad: We either enjoy eating the soup as the main event or the meal, or serving it with a simple spinach or spring mixed greens side salad.
Prep time does not include time required for the cashews to soak.
