This Zuppa Toscana soup recipe (inspired by the classic dish at The Olive Garden) is easy to make, dairy free, and can be easily made advanced plan by substituting the potatoes for turnips or even just leaving them out all together.

Ingredients:

  • 1 pound ground pasture-raised or regenerative organic sausage (I recommend spicy)
  • 3 garlic cloves, minced
  • 1 medium white onion, peeled and diced
  • 1.5 pounds Yukon Gold potatoes, diced (swap turnips for advanced plan)
  • 5 to 6 cups organic chicken bone broth
  • 2 to 3 cups chopped fresh kale
  • 1 can organic coconut milk
  • Fine sea salt and freshly-ground black pepper

Directions:

1. Cook sausage in a large stockpot over medium-high heat until browned and cooked through, breaking the sausage into small pieces as it cooks. Use a slotted spoon to transfer the cooked sausage to a separate plate, reserving 1 tablespoon grease in the stockpot for later*, and discarding the excess grease. Set aside.

2. Add onions to the stockpot (*with the grease), and sauté for 5 minutes, stirring occasionally. Add garlic, and sauté for 1 minute, stirring occasionally. Add the potatoes, chicken stock, and cooked sausage, and continue cooking until the mixture reaches a simmer.

3. Reduce heat to medium-low, and simmer for 10 minutes, or until the potatoes are fork tender. Stir in the kale and cream, and simmer for an additional 5 minutes. Season with salt and pepper to taste.