Dairy-Free Zuppa Toscana

Ingredients

• 1 lb Italian sausage (Italian chicken sausage may be substituted.)
• 0.5 tsp Crushed red pepper flakes (Plus more to taste, if desired.)
• 1 lb Baby gold potatoes (Diced into bite-size pieces.)
• 1 Yellow onion (Medium; diced.)
• 2 tbsp Garlic (Minced; about 4 cloves.)
• 4 cup Chicken bone broth
• 4 cup Kale (Chopped, with stems removed.)
• 13.5 oz Full-fat unsweetened coconut milk (One can.)
• Salt (To taste.)
• Black pepper (To taste.)

Steps

1. 1

   Heat a large Dutch oven or soup pot over medium heat. Add the Italian sausage and ½ teaspoon crushed red pepper flakes. Break the sausage into small pieces as it cooks, and continue until it is browned and cooked through, about 8–10 minutes. Transfer the sausage to a plate or bowl and set it aside, leaving the rendered fat in the pot.

2. 2

   Add the diced yellow onion to the same pot. Sauté over medium heat until soft and translucent, about 4–5 minutes, stirring occasionally and scraping up any browned sausage bits from the bottom.

3. 3

   Add the minced garlic to the softened onion. Cook for about 1 minute, stirring constantly, until fragrant but not browned.

4. 4

   Pour the chicken bone broth into the pot. Increase the heat and bring the broth to a full boil.

5. 5

   Add the bite-size diced potatoes to the boiling broth. Reduce the heat as needed to maintain a steady simmer and cook for about 10–20 minutes, until the potatoes are easily pierced with a fork.

6. 6

   Reduce the heat to medium-low. Add the coconut milk and the reserved cooked sausage, stirring to combine. Simmer gently for a few minutes, just until the sausage is hot and the soup is heated through; do not boil vigorously.

7. 7

   Add the chopped kale just before serving. Cook for a few minutes, stirring occasionally, until the kale is bright green and softened while still retaining some texture.

8. 8

   Season the soup with salt and black pepper to taste. Add additional crushed red pepper flakes if more heat is desired, then ladle into bowls and serve hot.

Notes

The recipe is described as gluten-free and dairy-free. Serve on the first chilly fall night. Italian chicken sausage can be used in place of pork sausage.

Nutrition per serving

• soup
• main
• gluten-free
• dairy-free
• comfort food
• fall
• one-pot
• stovetop