Thank goodness for warm comfort food, am I right? The Wisconsin Test Kitchen has been batch cooking lots of warm stews and soups lately; and the best one has been this Whole 30 approved Zuppa Toscana. Zuppa Toscana has an almost cult-like following at the Olive Garden; and Kevin has been waiting patiently to try our homemade version.
Verdict? "This tastes exactly like the Olive Garden version!"
Now that's a little bit of sunshine on a dreary February day, right there...
Zuppa Toscana
Recipe adapted from: My Blue Daisy
2lbs. Italian sausage
1 large onion, diced
1 head cauliflower, roughly cut into florets
2 quarts chicken bone broth
1 can coconut milk
1 head kale, cleaned and de-stemmed
Italian seasonings
Chili Powder
In a large dutch oven, brown the Italian sausage. Add the onion once the meat is almost done cooking. Season with a few shakes of Italian seasonings and a small shake of chili powder. Cook until onions are soft and translucent.
Add the cauliflower, kale and bone broth to the pot, bring to a boil and then reduce heat and allow the soup to simmer until cauliflower is soft and kale is wilted (about 20 minutes).
Once the vegetables are soft, remove from the heat and add the coconut milk. Stir well, and add additional seasonings as needed. Serve warm.
Notes from the Test Kitchen: We made a double batch of soup to share with friends and keep in the freezer. If you're going to double- make it in two seperate soup pots.
Also, our recipe is "paleo;" you can easily modify with heavy cream instead of coconut milk; completely up to you. Once the coconut milk warms, the coconut flavor dissipates and leaves behind a creamy element.
Enjoy this hearty winter soup and join us in counting down to the first day of spring.
Stay Cool,
The Cool Dads Crew
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