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  • Writer's pictureSarah Anderson

Zuppa Toscana

Zuppa Toscana

Trying out another one-pot soup this week from Half Baked Harvest's cookbook! You seriously need to get it! There are so many amazing recipes or check out her website! She makes you feel like a legit chef!


  • 1/4 c. extra-virgin olive oil

  • 1 lb. ground chicken (see note below)

  • 1 small yellow onion

  • 4 cloves of minced garlic

  • 2 celery stalks, chopped

  • 6 c. reduced sodium chicken broth

  • 1 tbsp. dried basil

  • 1 tbsp. dried oregano

  • pinch of red pepper flakes

  • salt and pepper to taste

  • 5 c. chopped and stemmed kale

  • 3/4 c. coconut milk

  • 1/3 c. parmesan cheese

  • 24 oz. gnocchi

  • fresh thyme for serving

Note: The recipe call for spicy italian chicken sausage, I couldn't find that so I used Half Baked Harvest's suggestion to make your own. Add 1 Tbsp. of each fennel seeds, dried thyme, dried basil, dried oregano, salt, and pepper; 2 tsps of each of ground cayenne (this is a lot of kick, next time I'm using only 1 Tsp of cayenne), paprika, and garlic powder; 1 tsp of red pepper flakes. Mix into 1 lb. of ground chicken.

Instructions: 👩🏼‍🍳

  1. In a large soup pot, combine chicken and spices to make italian chicken sausage and onion. Cook chicken until it is browned and onions are translucent, about 5-8 minutes.

  2. Add garlic and celery, Cook until celery is soft, about 2 minutes.

  3. Stir in broth, basil, oregano, red pepper flakes, and salt and pepper to taste. Increase heat to medium-high and bring to boil. Cook for about 5 minutes.

  4. Stir in kale until they wilt.

  5. Reduce heat to medium and add in coconut milk, parmesan, and gnocchi. Simmer for about 3-5 minutes.

  6. Serve and Enjoy!


Nutrition for 1 serving of the soup about 362 grams. This recipe makes about 8 servings.

Calories: 240

Protein: 15.9 grams

Carbs: 26.5 grams

Fats: 9.1 grams

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