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Zuppa Toscana Cajun Style | Better Than Olive Garden!

Looking for a hearty, flavorful soup to warm you up this winter? Try my Spicy Cajun Zuppa Toscana! This twist on the classic Italian soup is packed with pork belly, ground pork, andouille sausage, and a kick of Cajun seasoning. Perfectly balanced with Yukon gold potatoes, kale, and creamy broth, it’s comfort food with a bold Southern flair. What You’ll Learn: How to render pork belly for rich, smoky flavor The secret to a perfectly balanced Cajun seasoning blend Tips for making creamy, soul-warming soups Ingredients: ✔ Pork belly, ground pork, andouille sausage ✔ Cajun seasoning and chili flakes ✔ Yukon gold potatoes, tomatoes, kale, and garlic ✔ White wine, chicken broth, and heavy cream Try this recipe and let me know what you think in the comments! Don’t forget to like, subscribe, and share if you love bold, comforting meals. Ingredients List Meats: 1 lb pork belly, diced into small cubes ½ lb ground pork 12 oz andouille sausage, sliced thin Produce: 1 large white onion, diced 1 lb Yukon gold potatoes, sliced into half-moons 6–8 garlic cloves, minced 1 cup diced tomatoes (optional) 1½ cups fresh kale, chopped Pantry Items: 2 tbsp olive oil or avocado oil 1 tbsp Cajun seasoning (plus more for seasoning meat) 1 tbsp crushed chili flakes (adjust to taste) Salt and pepper (to taste) Liquids: ½ cup dry white wine 4 cups chicken broth 2 cups water Dairy: 3–4 cups heavy whipping cream 1 stick (½ cup) butter Grated Parmesan cheese (for garnish) Recipe Instructions Season the Meat: Season the ground pork with Cajun seasoning, salt, pepper, and chili flakes. Mix well and set aside. Season the pork belly cubes with the same Cajun seasoning and chili flakes. Render Pork Belly: Heat olive oil in a Dutch oven over medium heat. Add pork belly and cook until the fat renders and the cubes become crispy. Remove and set aside. Cook Ground Pork: In the same pot, add the seasoned ground pork. Sear until browned and crumbly. Remove and set aside. Sear Andouille Sausage: Add the sliced andouille sausage to the pot. Sear until lightly browned. Remove and set aside. Sauté Vegetables: In the same pot, add the diced onion. Sauté until translucent. Add minced garlic and cook until fragrant. Deglaze with White Wine: Pour in the white wine to deglaze the pot, scraping up the browned bits (fond) from the bottom. Build the Broth: Add the butter to the pot and let it melt. Stir in the chicken broth and water. Bring to a boil. Cook the Potatoes: Add the sliced Yukon gold potatoes to the broth. Simmer for 15–20 minutes, or until tender. Combine Everything: Return the pork belly, ground pork, and andouille sausage to the pot. Stir in the diced tomatoes (if using). Add Kale and Cream: Stir in the chopped kale and let it wilt. Gradually add the heavy cream, stirring constantly to prevent curdling. Adjust and Finish: Skim off any foam or scum from the top of the soup. Season with salt, pepper, and additional Cajun seasoning to taste. Serve: Ladle the soup into bowls, garnish with Parmesan cheese, and enjoy with crusty bread or cornbread.