Zuppa Toscana

Zuppa Toscana by

Chef Julia


Enjoy with a loaf of crusty sourdough bread from the Ingles bakery!

Serves: 6-8


  • 2 tbsp. butter
  • 1 lb. ground breakfast sausage
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2½ cups Yukon Gold potatoes, diced
  • 2 carrots, sliced
  • 6 cups chicken bone broth
  • 2 cups kale, chopped or shredded
  • 1 can full-fat coconut milk
  • salt and pepper, to taste


  1. In a large pot, melt butter in medium heat. Add onions and let simmer for 3-5 minutes.
  2. Add minced garlic and stir.
  3. Add ground sausage, stir to break up into small pieces and sauté until browned.
  4. Turn to high heat and add carrots, potatoes, and broth. Bring to a boil and then turn heat back down to medium and cover pot for 5-10 minutes until potatoes and carrots are soft.
  5. Remove lid, turn to low heat, and add kale, coconut milk, and salt and pepper. Cover again for 5 minutes and then remove from heat.