Paleo Zuppa Toscana

• Gluten free

• Meat

  • 1 lb Italian sausage, hot

• Produce

  • 2 cloves Garlic
  • 3 cups Kale
  • 1 Onion
  • 2 Russet potatoes

• Canned Goods

  • 2 cans Chicken broth
  • 1/2 cup Coconut milk, canned

• Baking & Spices

  • 1 tsp Red pepper flakes

• Liquids

  • 4 cups Water

Found on thebewitchinkitchen.com

Directions

• Fry up the hot italian sausage, drain the fat and set it aside . In a large pot: add the onions, potatoes, garlic, chicken broth and water. Cover the pot, and bring to a boil over medium heat. Cook until potatoes are done (about 30 minutes). Add the cooked hot italian sausage to the pot along with the kale and red pepper flakes, let it simmer for another 30 minutes. Bring the simmer down to a lower heat and add your cream and red pepper flakes. Heat through.