Healthy Zuppa Toscana
This Healthy Zuppa Toscana is inspired by the popular Olive Garden menu item but lightened-up and made dairy free, whole30 and paleo friendly! Each bite is full of flavorful italian chicken sausage, tender potatoes and fresh kale. It's a simple yet satisfying dinner to keep you warm on the chilly nights!
Equipment
- peeler
- large pot or dutch oven
- spatula
- slotted spoon
- plate
- paper towels
- bowl
Ingredients
- 6 oz raw bacon chopped into small chunks*
- 1 lb raw spicy or mild italian chicken sausage casings removed
- 1 tbsp avocado oil or olive oil
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1 lb yellow potatoes peeled & cut into 3/4" chunks
- 5-6 cups chicken stock **
- 6 cups shredded kale (about 5 oz)
- 1 cup full-fat canned coconut milk or heavy cream
- 1 tbsp arrowroot starch or cornstarch mixed with 1 tbsp of water to create a slurry
- juice from ½ lemon
- kosher salt & black pepper to taste
- red pepper flakes to taste
Instructions
- Bring a large pot or dutch oven to medium heat. Once hot, add in the chopped bacon and let it cook until crispy - this should take about 6 minutes. Use a slotted spoon to remove the bacon from the pot and transfer it to a paper-toweled lined plate. Pour out the bacon grease from the pot.6 oz raw bacon
- Then, add chicken sausage to the pot and break apart into small pieces with your spatula. Continue cooking for about 4-5 minutes, or until browned through. Use a slotted spoon to remove the chicken sausage from the pot. Set aside.1 lb raw spicy or mild italian chicken sausage
- Add avocado oil to the pan. Then, add diced onion and season with kosher salt. Sauté, stirring occasionally, for about 3 minutes or until starting to turn translucent and tender. Add in garlic and cook for 1 more minute.1 tbsp avocado oil, 1 medium yellow onion, 4 garlic cloves
- Then, add the chicken sausage back to the pot along with the potatoes, chicken stock, salt, pepper & red pepper flakes to taste. Increase heat to bring the soup to a boil. Once boiling, reduce heat to medium-low and allow it to simmer, uncovered, for 10 minutes or until the potatoes are tender.1 lb yellow potatoes, 5-6 cups chicken stock, kosher salt & black pepper, red pepper flakes
- Stir in the kale followed by the coconut milk and the arrowroot starch slurry. Allow the soup to cook for 5 minutes or until the kale is wilted. Finish it off with the lemon juice and more salt, pepper and red pepper flakes to taste.6 cups shredded kale, 1 cup full-fat canned coconut milk, juice from ½ lemon, 1 tbsp arrowroot starch or cornstarch
- Garnish with the crispy bacon bits, fresh cracked black pepper and a little bit of grated parmesan if you're not dairy free. Enjoy!
Video
Notes
*NOTE: This is optional and is used as a crunchy, salty topping for the soup. Feel free to substitute store-bought bacon bits or turkey bacon instead. **NOTE: If you prefer a more liquid-y soup, use 6 cups of stock, however I prefer a more stew-like soup so I only did 5 cups!
Nutrition
Calories: 536kcal | Carbohydrates: 29g | Protein: 27g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 26mg | Sodium: 1097mg | Potassium: 849mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2380IU | Vitamin C: 41mg | Calcium: 92mg | Iron: 2mg