Whether you serve a bowlful for dinner or as a precursor to your entrée, Zuppa Toscana’s hearty blend of sausages and veggies hits the spot!
I’m not sure why, but Milwaukee boasts an abundance of Italian restaurants. I’m not complaining or anything, but the plethora of choices can feel overwhelming at times. Whether you’re looking for an authentic Italian experience, region-specific menus, or pizza, good ol’ Milwaukee delivers some delicious eats. But truthfully, some of my favorite places are Italian-American—that’s where you get the absurdly large meatballs, greasy garlic bread, and hearty soups like zuppa Toscana.
Yeah, with a name like zuppa Toscana (which means Tuscan soup in Italian), you’d assume its origins have roots in the Old Country. Indeed, there are many authentic Tuscan soups (including a zuppa toscana made with bread, for example). Most are veggie-focused with a generous helping of fibrous beans and greens. Ironically, this zuppa Toscana recipe, is American-made. In fact, a certain chain restaurant with bottomless breadsticks popularized it—you know which one.
This recipe takes culinary cues from the original, minus the dairy-based broth. Instead of heavy cream, it uses coconut cream. Don’t worry—it’s just as rich, especially with all those spicy and smoky sausages. Meanwhile, the cabbage and potatoes bulk the soup with fiber and help soak up that flavorful broth.
Is This Zuppa Toscana Healthy?
I suppose it depends on how you define “healthy.” This soup certainly delivers a solid dose of protein. There’s also a fair amount of fiber. What’s more, the recipe is gluten-free. However, the coconut cream and sausages add a lot of saturated fat. Some simple swaps remedy that. For example, it’s pretty easy to find turkey or chicken sausages that provide a similar flavor with fewer calories and fat. There’s also low-fat coconut milk, though honestly, the full-fat version works better for this recipe, especially if you’re using leaner meats.
Coconut Cream? Really?
Yes, really! Some of my friends and family are dairy-free, so I’m always looking for recipes that taste good without compromising their dietary restrictions. I was also dairy-free for a while when I was trying to figure out what was going on with my own digestion. I’m happy to report that even dairy-free diets offer a delicious recipe selection.
Sure, traditional zuppa Toscana uses heavy cream to create a rich, velvety broth, but coconut cream is pretty darn tasty, too. Like heavy cream, it thickens the soup. It also adds a subtle sweetness that balances the spicy sausage and red pepper flakes. And no, you won’t feel like you’re slurping a piña colada. I mean, there is a slight coconut taste, but it’s far from overpowering.
Also, if the soup isn’t creamy enough, I have a cheat you can try. Mash a few potatoes right in the pot—this adds a “creaminess” to the soup without adding extra fat or thickeners.
How Do I Store Leftovers?
Once the soup has completely cooled, transfer it to an airtight container and refrigerate it for up to 4 days. While you can use a microwave, I prefer reheating on the stovetop at medium-low. Add a splash of broth if it thickens too much.
Serving Suggestions
This soup is a meal on its own! But I also like to serve it as a starter for main entrées, like Pork Osso Bucco or Parmesan-Crusted Salmon. It makes for a delicious Sunday lunch as well! Pair a cup of this soup with a Kale Caesar Salad and a Caprese Sandwich. And if you really want to lean into the Italian-American vibes, some Garlic Toast wouldn’t hurt.
Ingredients
- 1 tbsp olive oil
- 1 piece Italian sausage
- 2 cloves garlic minced
- 1/2 onion diced
- 1 big potato
- 2 cups chicken stock
- Pinch of salt and pepper
- pinch of crushed red pepper flakes
- sprig thyme leaves removed
- 1 cup cabbage chopped
- 1 piece smoked sausage sliced
- 1/2 cup coconut cream
Instructions
- Heat the of olive oil in a medium pot or pan over medium heat. Split open the casing of the Italian sausage and break the meat apart with a spoon. Cook until browned, then add the minced garlic and diced onion. Cook for 1 minute.
- Peel the potato and cut into cubes.
- Pour the chicken stock into the pan with the sausage and bring it to a boil over high heat. Season with salt, pepper, chili flakes, and thyme. Add the potatoes and boil them until fork-tender, around 10 to 20 minutes.
- Once the potatoes are tender, lower the heat and add the chopped cabbage. Slice the smoked sausage and add it to the soup. Pour in the coconut cream and let the soup simmer for 5 minutes on medium-high heat.
- Season the soup with salt and pepper and transfer to a bowl.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
I love this soup so much, I made it with kale the first time I made it instead of cabbage and it was so good, the second time I made it I used spinach and that was really good to. This has now become my favorite soup.
So glad to hear you enjoyed this recipe. Thanks for reading!