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Tuscan-Style Soup with a Healthy Twist

Name: Tuscan-Style Soup with a Healthy Twist
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 teaspoon Crushed red pepper flakes; 1 teaspoon Sea salt; Sea Salt and pepper to taste; 1 cup coconut milk; 5 cloves garlic, minced; 2 large Russet potatoes, peeled and diced into 1/2 inch pieces; 1 medium yellow onion, finely diced; 4 cups chicken bone broth; 1 lb Spicy Italian sausage meat; 1/2 teaspoon Black pepper powder; 5 cups kale, thoroughly washed and cut into bite-sized pieces; 6 slices bacon, chopped into small pieces

Savor the comforts of this heartwarming, creamy Tuscan-style soup. This farm-to-table classic is jam-packed with juicy Italian sausage, crispy bacon, hearty potatoes, and vibrant kale. It is a healthier version, dairy-free, aligned to paleo and Whole30 diets, and easy to modify for a low carb keto l...



1 hr

TOTAL TIME

384

CALORIES

$1.61

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Ingredients

12 INGREDIENTS

8 SERVINGS

1 tsp crushed red pepper flakes

2 large russet potatoes

peeled and diced into 1/2 inch pieces

1 medium yellow onion

finely diced

4 cups chicken bone broth

1 lb spicy italian sausage meat

1/2 tsp black pepper powder

5 cups kale

thoroughly washed and cut into bite-sized pieces

6 slices bacon

chopped into small pieces

Directions

13 STEPS

15 min

PREP TIME

45 min

COOK TIME

1 hr

TOTAL TIME

Heat up a large stock pot over medium high heat.

Add the chopped bacon pieces into the pot. Stir occasionally until the bacon becomes crispy. This will take around 5-8 minutes.

Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towel. The bacon will drain on this plate.

In the same pot, over medium heat and using the bacon fat, cook the spicy Italian sausage meat. Be sure to break it apart into small pieces. Sprinkle crushed red pepper flakes and keep stirring until the sausage browns. This will again take about 5-8 minutes.

Use the slotted spoon to remove the browned sausage meat to a separate plate. Do not discard the fat in the pot.

Over medium heat, add the diced yellow onions into the pot and cook until translucent. Then add the minced garlic, stir well, and cook for another 45 seconds.

Introduce the diced Russet potatoes to the pot. Sprinkle the mixture with sea salt and black pepper powder, then stir to ensure the potatoes get well-coated.

Pour the chicken bone broth into the pot and raise the heat to medium-high until it comes to a boil.

Reduce the heat to medium and continue cooking until the potatoes are fork tender, approximately 10 minutes.

Pour the coconut milk into the pot, add the sausage, and stir thoroughly. Allow it to cook for about 5 minutes so the flavors can blend together.

Mix in the chopped kale and cooked bacon. Continue cooking until the kale is wilted but remains a vibrant green. This should take about a minute.

Taste the soup and season with additional sea salt and pepper if needed.

Once done, remove the pot from heat. The soup will thicken as it cools. It can be served immediately, stored in the fridge for up to 5 days or frozen for up to 1 month.