Ellie Love shares a new recipe she tried out recently with her Love Tribe. Even her most finicky of eaters LOVED it… such a savory soup, perfect for fall weather to warm up your soul!

Zuppa Toscana Soup


  • 12 oz pkg bacon, chopped
  • 2 lbs Italian sausage
  • 3 Tbsp minced garlic
  • 1 medium onion, finely minced
  • 8 cups chicken broth
  • 3 cups water
  • 10 medium potatos, peeled and cubed
  • 2 bundles of kale, stemmed and chopped
  • 2 cups extra creamy oat milk or heavy cream Salt and pepper
  • Non-dairy parmesan or regular parmesan cheese for garnish


  1. In a large pot saute bacon over medium heat until cooked. Transfer to a paper towel lined plate with a slotted spoon. Drain off all but about 2 Tbsp of the bacon fat.
  2. Add Italian sausage to the pot. Break up with a spatula and cook until done. Transfer to a paper towel lined plate.
  3. Add the finely diced onions to the pot. Saute until soft and golden, about 5 minutes. Then add minced garlic, saute for about 1 minute.
  4. Add chicken broth and water. Bring to a boil. Add diced potatoes and cook for 13 to 15 minutes, until fork tender.
  5. When the potatoes are nearly done, add kale and sausage and bring it all to a light boil.
  6. Stir in the extra creamy oat milk, salt and pepper, bring to a boil. Remove from heat. Garnish with bacon and parmesan. Serve.

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