Zuppa Toscana

Difficulty: Easy | Makes: 5 Servings

A modern take on Zuppa Toscana. This simple and satisfying soup is perfect for chilly winter nights! Recipe from The Bold Appetite.



  • 1 cup Roland® Israeli Couscous

  • Roland® Olive Oil

  • 1 – 1 1/4 lb spicy sausage, loose or removed from the casing

  • 1 small onion, diced

  • 4 garlic cloves, minced

  • 8 cups chicken broth

  • 1 Parmesan rind

  • 1 bunch dino kale 8-10 stems, stems removed and discarded

  • 1/2 cup heavy cream


  1. Place the soup pot on the stove over medium heat. Add a drizzle of olive oil and place the sausage, removed from the casing, into the pot. After a minute, break up the sausage into small pieces with a spoon

  2. Cook the sausage for 3-4 minutes. Remove from the pot, and placing the sausage in a mesh strainer to remove excess fat

  3. Reduce the heat to low and add in the onion and a heavy pinch of salt. Cook for 2-3 minutes

  4. Add the garlic and cook for another 2-3 minutes until both the garlic and onions are soft and fragrant, but not brown

  5. Pour in the broth and add the Parmesan rind. Bring to a simmer, place the lid on the pot and simmer for 10 minutes. After 10 minutes taste the soup and salt to taste. (I add approx. 1 tsp of Morton kosher)

  6. Add the sausage back to the pot as well as the couscous. Simmer for 5 minutes

  7. Lastly, add the kale and heavy cream. Simmer for an additional 3 minutes or until the couscous is soft and tender

In This Recipe

Olive Oil

#70626 | 16.9 FL.OZ.