Parikh NutritionRecipes

A variation on “Tuscany Zuppa Soup”

A Variation on “Tuscany Zuppa Soup”

A variation on “Tuscany Zuppa Soup”

A Variation on “Tuscany Zuppa Soup”

Print Recipe
Course Main Course, Side Dish, Soup
Cuisine Italian
Keyword Dairy-Free, Gluten-Free
Servings 10 people

Ingredients

  • 1 package hot Italian sausage (if in casing squeeze out)
  • 4 medium red potatoes cut in 8ths
  • 1 medium yellow onion sliced into thin pieces
  • 4 cloves garlic minced
  • 1 carton low-sodium chicken broth
  • 1 cups water
  • 1 can full-fat coconut milk (Trader Joe's brand is great)
  • 1 bunch of large kale washed and chopped
  • 1 tsp crushed red pepper
  • 1/2 tsp pepper
  • 1 pinch salt or to taste

Instructions

  • In a heavy bottom dutch oven or pot for soup making add hot sausage and begin breaking up with wooden soup as it cooks. When it begins turning brown add in your sliced onion and minced garlic. Continue cooking until meat is brown and then add in diced potatoes, chicken broth, water and seasonings. Cook for 11 minutes stirring occasionally or until potatoes are fork tender. Once potatoes are tender add in one can coconut milk and mix well. Remove from heat and add in the kale. Top with grated parmesan cheese or nutritional yeast.
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