Whole30 Zuppa Toscana Soup
A delicious and easy stovetop soup that is Whole30 compatible! You'll eat it even beyond your 30 days!
Equipment
- 1 Knife
- 1 Cutting Board
- 1 Dutch oven
- 1 wooden spoon or other mixing utensil
Ingredients
- 1 Tbsp. olive oil
- 2 onion sliced
- 5 cloves garlic smashed or chopped
- 4 cups broth
- 4 medium potatoes chopped into bite sized pieces. If keto, use cauliflower
- 1 lb. Italian sausage broken into bite sized pieces
- 1 bunch green curly kale removed the leaves from the stem and chop
- ½ can coconut milk full fat
- salt to taste
- red pepper flakes optional
Instructions
- Heat the olive oil over medium heat in a Dutch oven or large pot.
- Add the sliced onion and smashed or chopped garlic, and cook about 3 minutes, until onions are slightly translucent.
- Add the 4 cups of broth and turn to high. Add the chopped potatoes. and turn to medium low, letting it boil for 8-10 minutes or until the potatoes are fork tender.
- Halfway through cooking the potatoes, add the chopped Italian sausage to cook for the remainder of the 8-10 minutes. It's finished when a thermometer registers 165 degrees F, or when it's no longer pink inside.
- Turn the heat to low. Add the kale and coconut milk. Stir until mixed and wilted.
- Add salt if needed (some broth is already very salty), and if you like, some red pepper flakes for a spicy kick! Enjoy!