Non-dairy/Whole30 Zuppa Toscana Soup

This Whole30 Zuppa Toscana is really amazing and super tasty! I’m not just saying this because I made it, but my best friend (who can be pretty particular) absolutely loves it. She has asked for the recipe more than once, doesn’t need to add Tabasco, AND accidentally added ground turkey instead of lean pork…and still loved it!! With Italian sausage, potatoes and kale, it tastes just like the Olive Garden equivalent, but it’s healthy!

I know, I know, it’s more like salad season, but this is such a go to that I have to share it. Especially, when you just need that comfort food! I used to just avoid potato dishes in general until I realized it’s really okay to eat potatoes. Thanks to Whole30. Here’s my Whole30 Zuppa Toscana recipe. Don’t forget to pin it for later! And if you’re doing a low carb diet, just remove or replace the potatoes.

INGREDIENTS

• 1 lb. lean, ground Italian sausage
• 1 large onion, chopped (for time and efforts sake, I buy the small container of chopped onions from the produce section)
• 3 cloves garlic, minced or 1-2 Tbsp (same here, I use the jar of minced garlic or garlic press)
• 1 tbsp. Mrs. Dash Garlic & Herb seasoning
• 2 tsp. crushed red pepper (I use closer to 1 Tbsp for spice)
• 32 oz. (1 carton) lower sodium chicken broth
• 7 medium red potatoes or fingerling potatoes cut into quarters. (This all depends on size and amount you prefer in your soup)
• 2 cups fresh kale, chopped. Frozen works fine, too.
• 8 oz. can lite coconut milk (you can add more for creaminess)
• 1 Tbsp coconut oil
• Salt and pepper, to taste

DIRECTIONS:

1. In a large pot, sauté garlic & onions with coconut oil on medium high heat.
2. Add Italian sausage & brown.
3. Add chicken broth, coconut milk, potatoes, & spices.
4. Cover and cook on medium heat until potatoes are cooked and semi soft.
5. Add Kale right before serving & enjoy!