cajun-style zuppa toscana
I bought some kale at the farmers' market and had the other ingredients on hand. It's kind of similar to Olive Garden Zuppa Toscana, but with different sausage and no milk/cream. Using chicken Cajun sausage will keep the calories lower.
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prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 slices thick bacon
- 2 medium Cajun andouille sausage (I used fully cooked pork andouille)
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 large russet potato, quartered and sliced (baking potato)
- 4 teaspoons chicken bouillon powder or 4 cubes
- 1 quart water
- 1/4 pound baby kale, washed and chopped
- Parmesan, grated to serve
How To Make cajun-style zuppa toscana
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Step 1Fry bacon in a large pot; set aside. Pour off all but a small amount of the bacon grease.
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Step 2Slice sausage 1/4 inch thick and cut each slice in half. Put sausage and chopped onions into the soup pot with the remaining bacon grease. Cook until the onion starts to turn translucent. Add garlic and cook for an additional minute.
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Step 3Add potatoes, water, and bouillon. (You can use a quart of chicken broth instead.) Simmer until potatoes are tender, about 15 minutes.
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Step 4Add kale and stir until it has wilted. Simmer for about 5 more minutes so kale stays bright green. Crumble bacon into soup.
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Step 5Add salt and pepper to taste. Serve with a sprinkling of Parmesan.
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