Whole30 Zuppa Toscana Recipe 435 Food

WHOLE30 ZUPPA TOSCANA SOUP (DAIRY-FREE, PALEO, + LOW CARB OPTION)

Steps:

• Heat a large stockpot over medium heat. Once hot, add the diced bacon to a large stock pot and cook until crispy. Stirring occasionally.
• When the bacon is crispy, remove it from the pot. Drain the bacon on paper towels and then set aside.
• Remove all but two tablespoons of the bacon grease from the pot. Next add the Italian sausage to the pot. Brown the sausage and break it up as it cooks.
• When the sausage is brown, add the diced onion, minced garlic, red pepper flakes, Italian seasoning, salt, and black pepper to the pot. Let everything cook for a few minutes until the onions start to become tender, roughly five minutes.
• Next sprinkle the arrowroot starch over the meat mixture and stir until well combined. Then, add the diced potatoes and chicken broth and bring the soup to a boil. Reduce the heat and let the soup simmer for around 30 minutes, until the potatoes are tender.
• When the potatoes are tender, add the coconut milk and kale to the pot. Simmer until the kale is wilted. Lastly, stir in the crisped bacon and then serve immediately. Enjoy!

WHOLE30 ZUPPA TOSCANA

Steps:

• Heat a large pot or dutch oven over medium heat. Add bacon pieces and cook, stirring occasionally, until bacon is just crispy. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate and set aside. While reserving the bacon fat in the the pot.
• Add onion, garlic, salt, pepper and sausage into the pot. Cook, breaking up meat with back of spoon, until cooked through, or no longer pink. About 4-5 minutes.
• Add arrowroot into the sausage mixture and stir until well incorporated into the meat mixture. While stirring, slowly pour in chicken broth. Bring the soup to a boil.
• Reduce heat to simmer, add the italian seasoning, chopped kale and potatoes. Cook, covered, until potatoes are tender, 10 to 15 minutes.
• When the potatoes are tender, remove the lid from the pot and stir in the creamer, nutritional yeast, and lemon. Cook for 5 more minutes, simmering uncovered, just to mend the flavors and the cream.
• Serve in bowls topped with the cooked bacon bits. Enjoy!

WHOLE30 ZUPPA TOSCANA

Steps:

• If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.
• In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
• Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.

INSTANT POT ZUPPA TOSCANA (PALEO, WHOLE30)

Steps:

• Select the Saute function on your instant pot. Once hot, cover bottom of pot with oil of choice. Add chopped onion and saute for 2 to 3 minutes. Then add in garlic and sausage. Brown the sausage until cooked (about 5 minutes). Select Cancel on your instant pot.
• Pour chicken broth over the sausage, and add in potatoes and herbs.
• Secure the lid. Cook on high pressure for 12 minutes. Use a quick release. Remove the lid and select saute function.
• Add kale (I doubled the amount I added but listed recipe as written) and stir a few minutes until kale begins to wilt. Add in coconut milk or heavy cream.
• Season with crushed red pepper, salt, and pepper to taste.