Light Paleo Zuppa Toscana
Ingredients
- 1 pound Italian Sausage
- 2 cups Chicken Broth
- 4 cups Water
- 4 medium Russet Potatoes thinly sliced (about 1/4 inch thick)
- 1/2 Yellow Onion or 1 1/2 teaspoons onion powder
- 2 cloves Garlic minced (or 1 teaspoon garlic powder)
- 1 teaspoon Red Pepper Flakes
- 5 slices Bacon cooked and crumbled
- 1 can Coconut Milk full-fat
- 1 cup Kale chopped
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium heat. Drain off any excess grease.
- Add the chicken broth and water to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the sliced potatoes and cook until tender, about 10-15 minutes.
- Stir in the onion (or onion powder) and garlic (or garlic powder). Cook for another 2-3 minutes.
- Add the coconut milk, red pepper flakes, and kale. Simmer for 5-7 minutes, or until the kale is tender.
- Stir in the cooked and crumbled bacon. Serve immediately.
