Zuppa Toscana

READY IN 30 MINUTES

SERVES SIX

This cozy, dairy-free spin on Zuppa Toscana is as nourishing as it is delicious. Made with homemade chicken bone broth, it’s loaded with flavor and functional ingredients like spicy Italian sausage, creamy coconut cream, hearty potatoes, and fresh kale. Every spoonful offers comfort and nutrition, making it the perfect warm-up meal for chilly nights or when your body needs a little extra care. Homemade bone broth is truly THE BEST and so worth the time, but you can just as easily use a store bought carton as well. Just be wary of versions with “chicken flavoring” and other unnecessary fillers. Remember, organic doesn’t necessarily mean healthy. 

INGREDIENTS

• 3 tablespoons avocado oil, divided 

• 1 yellow onion, diced 

• 3 garlic cloves, minced 

• 4 cups chicken Bone Broth

• 2 cups filtered water 

• 1 pound Yukon gold potatoes, cut into ½ inch slices then cut in half (about 6-8 potatoes) 

• 1 pound ground hot Italian sausage 

• 1 teaspoon Himalayan pink salt or to taste 

• ¼ - 1 ½ teaspoon crushed red pepper 

• 4 cups chopped kale, stems removed 

• 1 can unsweetened full fat canned coconut cream 

PREPARATION

1. In a large stainless steel pot, heat 2 tablespoons of avocado oil over medium heat. Add onions and garlic. Cook until onions are translucent. 

2. Add Bone Broth, water, and potatoes. Cover pot and increase heat to medium high and cook until potatoes are fork tender, about 10 minutes. 

3. While the potatoes are cooking, add remaining 1 tablespoon of avocado oil to a sauté pan and cook the pork sausage over medium high heat until no longer pink. Drain excess fat if desired and add browned sausage to the soup. 

4. Reduce heat to medium. Add salt, crushed red pepper to desired heat, and kale. Stir to combine, and cook for about 1 minute. 

5. Add coconut cream, stir to combine and serve immediately. 

Yield 6

Author Kristi Blackburn

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

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Zuppa Toscana

This cozy, dairy-free spin on Zuppa Toscana is as nourishing as it is delicious. Made with homemade chicken bone broth, it’s loaded with flavor and functional ingredients like spicy Italian sausage, creamy coconut cream, hearty potatoes, and fresh kale. Every spoonful offers comfort and nutrition, making it the perfect warm-up meal for chilly nights or when your body needs a little extra care. Homemade bone broth is truly THE BEST and so worth the time, but you can just as easily use a store bought carton as well. Just be wary of versions with “chicken flavoring” and other unnecessary fillers. Remember, organic doesn’t necessarily mean healthy. 

Ingredients

• 3 tablespoons avocado oil, divided
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 4 cups chicken Bone Broth
• 2 cups filtered water
• 1 pound Yukon gold potatoes, cut into ½ inch slices then cut in half (about 6-8 potatoes)
• 1 pound ground hot Italian sausage
• 1 teaspoon Himalayan pink salt or to taste
• ¼ - 1 ½ teaspoon crushed red pepper
• 4 cups chopped kale, stems removed
• 1 can unsweetened full fat canned coconut cream

Instructions

1. In a large stainless steel pot, heat 2 tablespoons of avocado oil over medium heat. Add onions and garlic. Cook until onions are translucent.
2. Add Bone Broth, water, and potatoes. Cover pot and increase heat to medium high and cook until potatoes are fork tender, about 10 minutes.
3. While the potatoes are cooking, add remaining 1 tablespoon of avocado oil to a sauté pan and cook the pork sausage over medium high heat until no longer pink. Drain excess fat if desired and add browned sausage to the soup.
4. Reduce heat to medium. Add salt, crushed red pepper to desired heat, and kale. Stir to combine, and cook for about 1 minute.
5. Add coconut cream, stir to combine and serve immediately.

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