Zuppa Toscana

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

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Zuppa Toscana has been a favorite of ours for over 30 years! I love the depth of flavor this soup brings to the table. Sausage, creamy red potatoes, kale with spices and a creamy broth! There's a secret ingredient in mine. Trust me on this one! I know your family will love this cozy bowl full as much as mine!

INGREDIENTS

8 oz bacon, cut in 1" pieces

1 1/4 lbs ground sausage

1 1/2 lbs baby red potatoes, quartered

5 oz baby kale

1 cup onion, diced

3 celery ribs, diced

4 carrots, sliced

3 cloves garlic, minced

1/2 cup coconut cream

4 cups chicken broth, I like Kettle & Fire

1 tbsp basil

1 tbsp chili powder

1 tsp salt

1/2 tsp pepper

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.

DIRECTIONS

Crisp bacon pieces in large pot

Move to plate on paper towel

Add sausage to bacon fat & break apart cooking till just browning

Add onions & celery, cooking till onions are translucent

Add garlic, stirring one minute

Add basil & chili powder

Add potatoes, carrots & broth

Cover & bring to a boil

Lower & simmer till potatoes and carrots are soft

Add coconut cream stirring to combine

Add kale stirring till kale wilts

Garnish with bacon

Enjoy this recipe by Penny's Primal!

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