Healthy Olive Garden Zuppa Toscana Dairy Free Veggie Packed Optionally Vegan Food

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

HEALTHY OLIVE GARDEN ZUPPA TOSCANA (DAIRY FREE, VEGGIE-PACKED, OPTIONALLY VEGAN)

Steps:

• In a large heavy-bottomed pot, heat 2 tablespoons of olive oil over medium high. Add sausage, breaking it apart into small pieces with a wooden spoon, and cook until brown, about 10 minutes. Transfer to a plate; don't wash out pot.
• If you're vegan, start here: add 1 tablespoon of additional olive oil to the pot. Add the potatoes, onion, cauliflower, and sea salt. Cook on medium-high until just brown, about 5-7 minutes.
• Add the coconut milk, vegetable broth, and thyme, scraping the brown bits off the bottom of the pan (these help make the soup delicious!). Bring to boil, then reduce heat to simmer. Simmer for 10 minutes, until the potatoes are easily pierced with a fork.
• Add the garlic (leaving it until this point makes it far more immune-boosting, which you can read about more in my cookbook), kale, and sausage (if using-if omitting, add those red pepper flakes now). Cook until the kale is bright green and wilted, about 3 minutes. Serve warm. Serves 4; can be kept in the fridge for 4-5 days.