Zuppa Toscana
Healthy, simple, and dairy-free creamy soup to warm the soul.
Servings: 8
Equipment
- 1 Dutch oven
Ingredients
- 6 slices Bacon, diced
- 1 lb Italian sausage, ground
- 1 ea Onion, diced
- 4 cloves Garlic, minced
- 1 head Cauliflower, cut into small florets.
- 4 cups Kale, chopped
- 2 Tbsp Italian seasoning
- 48 oz Chicken broth
- 1 cup Coconut milk
Instructions
- Add bacon and Italian sausage to cook in a large stock pot or Dutch Oven over medium heat. Cook, occasionally stirring, until the meat is browned and developing crispy bits, about 10-12 minutes.6 slices Bacon, diced, 1 lb Italian sausage, ground
- Once the meat is browned, add in the onion and cook for another 3-4 minutes. Then, add garlic and Italian seasoning and cook for another 1-2 minutes.1 ea Onion, diced, 4 cloves Garlic, minced, 2 Tbsp Italian seasoning
- Add the chicken broth and cauliflower. Bring to a boil. Then, reduce heat, cover, and simmer for 10 minutes.1 head Cauliflower, cut into small florets., 48 oz Chicken broth
- Remove the cover and add the kale and coconut milk. Simmer for an additional 5 minutes until the kale is wilted.4 cups Kale, chopped, 1 cup Coconut milk
- Taste and season with salt and pepper to taste. Serve immediately.