Notes
Italian sausage could be mild or spicy as preferable. Daikon radish is an excellent low-carb substitute for potatoes, offering a mild flavor and a slightly crisp texture that softens beautifully in the soup. Zuppa Toscana is perfect for cold and rainy days.
Method
Daikon preparation: Peel the daikon radish and dice it into small cubes, akin to diced potatoes. Set aside. Sausage cooking: Remove the sausage from its casing and crumble it into a large pot over medium heat. Cook until browned and cooked through, breaking it up as it cooks. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot. Aromatics preparation: Peel and finely chop the onion. Peel and mince the garlic cloves. Add the olive oil to the pot if needed, then sauté the onion until translucent, about 5 minutes. Add the garlic and red pepper flakes, cooking for another minute until fragrant. Soup base building: Add the cubed daikon radish to the pot along with the chicken broth. Bring to a boil, then reduce to a simmer. Cook until the daikon is tender, about 10-12 minutes. Kale preparation: While the daikon cooks, wash the kale thoroughly and remove the tough stems. Chop the kale into bite-sized pieces. Final assembly: Once the daikon is tender, add the cooked sausage back into the pot along with the chopped kale. Simmer for another 5 minutes until the kale is wilted and tender. Cream addition: Lower the heat and stir in the heavy cream. Heat gently without boiling. Season with salt and black pepper to taste. Serving: Serve hot, garnished with crispy bacon bits if desired. Refrigerate: Store Zuppa Toscana in an airtight container in the refrigerator for up to 3-4 days. The soup may thicken when chilled; reheat gently and add broth if needed. Freezing: Freezing is possible but with caution due to the heavy cream. Cream-based soups may separate upon freezing. To avoid this, prepare and freeze the soup without the heavy cream. Freeze for up to 2 months. After thawing, reheat gently and stir in the cream before serving.