Whole30 Zuppa Toscana, Potato Soup with Kale

• Gluten free

• Meat

  • 2 tbsp Beef tallow, organic
  • 1 lb Italian sausage

• Produce

  • 3 cloves Garlic
  • 5 oz Kale, frozen organic
  • 1 Onion, large
  • 7 Red potatoes, medium

• Canned Goods

  • 6 cup Chicken broth

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1 tsp Red pepper
  • 1 Salt and pepper

Found on farmsteadchic.com

Ingredients

• 2 tbsp. organic beef tallow
• 1 lb. Italian sausage, casings removed
• 1 large onion, chopped
• 3 cloves garlic, minced (Use my favorite garlic press to speed things up!)
• 1 tbsp. Italian seasoning
• 1 tsp. crushed red pepper, or more to taste if youre brave!
• 6 c. chicken broth
• 7 medium red potatoes (about 2.5-3 lbs.), coarsely chopped (and unpeeled, if you choose! 🙂 )
• 5 oz. frozen organic chopped kale
• 13.5 oz. can full fat coconut milk (My recipe originally called for only 8 oz. of coconut milk. I changed it to the full 13.5 oz. can because it is creamier this way! It does give it the very slightest hint of coconut. If you want to avoid the hint of coconut, lower it to 8 oz.)
• Salt and pepper, to taste

Directions

• In a large stock pot or Dutch Oven, melt the beef tallow.
• Add the Italian sausage and cook on medium-high heat for 5-7 minutes until browned.
• Add the onion, Italian seasoning and crushed red pepper.
• Saute 3 minutes.
• Add the garlic.
• Stir for 1 minute.
• Add the chicken broth and potatoes.
• Bring your soup to a boil.
• Reduce heat, cover and simmer 10 minutes.
• Add the kale and coconut milk and simmer an additional 5 minutes until potatoes can be easily pierced with a fork and kale is tender.
• Add salt and pepper to taste.

Nutrition