Whole30 Zuppa Toscana
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(79)
Ingredients
4 servings
- 2 strips bacon, diced medium
- 1 cup yellow onion, finely diced
- 1 lb hot Italian sausage (if you buy it in the links, you can remove from casing) (chicken or turkey sausage is okay to use, also!)
- 4 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp arrowroot flour
- 32 oz. carton of chicken broth
- 1 tsp Italian seasoning
- 2 cups peeled russet potatoes, cut into 1/2-inch cubes
- 4 cups chopped lacinato kale, ripped from stem (or one bunch)
- 1 cup Nut Pods Original Dairy-Free Creamer
- 1 tbsp nutritional yeast
- 2 tbsp lemon juice (or the juice of 1 lemon)
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Reduce heat to simmer, add the italian seasoning, chopped kale and potatoes. Cook, covered, until potatoes are tender, 10 to 15 minutes.
Step 5
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.
Step 6
Serve in bowls topped with the cooked bacon bits. Enjoy!
Step 7
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