Paleo | Whole30 Zuppa Toscana

Paleo | Whole30 Zuppa Toscana
By 40aprons.com

A rich, creamy, filling Zuppa Toscana that's healthy and Whole30. With tender potatoes, kale, easy homemade Italian sausage, and bacon, this Whole30 soup recipe is loaded with flavor and the perfect one-pot meal. | March 12, 2022

Prep time: 00:20
Cook time: 00:20
Total time: 00:40

Yield: 4 Servings
Ingredients:
4 slices Whole30-compliant bacon cut into about 1/2" pieces
1 pound Italian sausage made from below recipe or storebought
1/2 teaspoons crushed red pepper flakes
4 medium yellow potatoes about 1 pound 3 ounces, diced into bite-sized pieces
1 medium white or yellow onion diced
2 tablespoons garlic minced, about 4 cloves
4 cups chicken stock
1/2 bunch kale stems removed and leaves chopped, 4 cups
1 can coconut milk
1 pound ground pork


Instructions:

1. If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.
2. In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
3. Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
4. etc
5. etc

For Full Instruction: 40aprons.com