Whole30 Zuppa Toscana Recipe 435

WHOLE30 ZUPPA TOSCANA

Steps:

• Heat a large pot or dutch oven over medium heat. Add bacon pieces and cook, stirring occasionally, until bacon is just crispy. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate and set aside. While reserving the bacon fat in the the pot.
• Add onion, garlic, salt, pepper and sausage into the pot. Cook, breaking up meat with back of spoon, until cooked through, or no longer pink. About 4-5 minutes.
• Add arrowroot into the sausage mixture and stir until well incorporated into the meat mixture. While stirring, slowly pour in chicken broth. Bring the soup to a boil.
• Reduce heat to simmer, add the italian seasoning, chopped kale and potatoes. Cook, covered, until potatoes are tender, 10 to 15 minutes.
• When the potatoes are tender, remove the lid from the pot and stir in the creamer, nutritional yeast, and lemon. Cook for 5 more minutes, simmering uncovered, just to mend the flavors and the cream.
• Serve in bowls topped with the cooked bacon bits. Enjoy!

WHOLE30 ZUPPA TOSCANA - DAIRY-FREE POTATO SOUP RECIPE

Steps:

• In a large stock pot or Dutch Oven, melt the beef tallow or cooking fat of your choice over medium-high heat.
• Add onion and sauté 3 minutes.
• Add the Italian sausage and cook for 5-7 minutes until browned.
• Add the Italian seasoning and crushed red pepper.
• Saute 3 minutes.
• Add the garlic.
• Stir for 1 minute until fragrant.
• Add the chicken broth and potatoes.
• Bring your soup to a boil.
• Reduce heat, cover and simmer 10 minutes.
• Add the kale and coconut milk and simmer an additional 5 minutes until potatoes can be easily pierced with a fork and kale is just barely tender.
• Add salt and pepper to taste.

WHOLE30 ZUPPA TOSCANA RECIPE - (4.3/5)

Steps:

• Slice sausage into small pieces. Brown sausage in the large soup pot. Add chicken broth and water to pot and stir. Place onions, parsnips, mushrooms, and garlic in pot. Cook on medium heat until vegetables are cooked through. Salt and pepper to taste - you will need a generous amount. Turn to low heat. Add kale and cream, stir together. Simmer for about 10min and serve.

WHOLE30 ZUPPA TOSCANA

Steps:

• If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.
• In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
• Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.