Healthy ZUPPA TOSCANA!
This soup is so simple and so creamy + delish! Going to repEAT all “winter” here in CA ☀️😬 Wishing for a few cold days to wear ALL THE sweaters!
Recipe from @farmsteadchic and recommendation from @balanced.to.a.t
RECIPE (I adapted to make in the instant pot) also works great 👍🏻 I cooked potatoes in the instant pot, cooked meat separately, added all ingredients to the instant pot and heated on sauté mode until hot)
2 tbsp. organic beef tallow or ghee
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
6 c. chicken broth (or bone broth)
7 medium red potatoes (about 2.5-3 lbs.), coarsely chopped (and unpeeled, if you choose! 🙂 )
5 oz. fresh kale, chopped
13.5 oz. can full fat coconut milk
In a large stock pot, Dutch Oven, or Sauté Pan - 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 (Leave Garlic and onion out for lowfodmap)
Add the chicken broth (I used bone 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.