Paleo Zuppa Toscana
A hearty Italian-American soup with spicy ground Italian sausage, tender kale, and sliced potatoes simmered in a rich coconut milk broth. All the comfort of the original without the dairy.
Ingredients
- 1.5 lbs ground Italian sausage (no fillers or sugar)
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1/2 tsp red pepper flakes
- 6 cups chicken broth (no-sugar, gluten-free)
- 1 lb Yukon Gold potatoes, thinly sliced
- 1 can full-fat coconut milk
- 4 cups curly kale, stems removed
- 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
Instructions
-
1
Heat 1 tbsp olive oil in a large heavy pot or Dutch oven over medium-high heat. Add 1.5 lbs ground Italian sausage (no fillers or sugar) and cook, breaking it into crumbles, until browned and cooked through to an internal temperature of 160 degrees F, about 6-8 minutes. Transfer to a plate with a slotted spoon.
-
2
Reduce heat to medium. Add 1 large diced yellow onion to the pot and cook, stirring, for 4-5 minutes until softened. Add 4 cloves minced garlic cloves and 1/2 tsp red pepper flakes and cook for 1 minute more until fragrant.
-
3
Pour in 6 cups chicken broth (no-sugar, gluten-free) and bring to a boil. Add 1 lb thinly sliced Yukon Gold potatoes and cook for 10-12 minutes until just tender.
-
4
Stir in 1 can full-fat coconut milk and return the sausage to the pot. Bring back to a gentle simmer.
-
5
Add 4 cups stems removed curly kale and stir until wilted, about 2 minutes. Season with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper, taste and adjust, then ladle into bowls.