zuppa

There’s nothing more I love than a good, healthy soup. Many soups are full of sodium, unhealthy fats, enriched noodles and preservatives.

zuppatoscana

I stumbled across this delicious recipe at my Aunt and Uncle’s house during the Super Bowl. My cousin Jenny was in town and made this soup for all to enjoy. It was so delicious that I asked her for the recipe and found a few areas that I could tweak. The original recipe called for hot Italian sausage, heavy cream and russet potatoes.

I decided to swap in chicken sausage, coconut cream and red potatoes. I’d much rather eat Al Fresco chicken sausage than highly processed and fatty pork sausage. I avoid dairy for my own health reasons but if you can find a high quality (organic/grass fed) heavy cream that could be an option. Coconut cream is filled with healthy fats and has immune boosting properties. You can buy canned coconut cream or buy canned coconut milk and throw it in the fridge. The heavy white substance at the top is the “cream”. I also used red potatoes with the skins ON to get an antioxidant boost. Next I’m going to experiment with sweet potatoes in the recipe. I don’t mind a little spicy and sweet.

zuppa toscano

I was a little nervous that the soup would taste too much like coconut. That wouldn’t bother me but I wasn’t sure how my husband would react. I’m happy to report that both my husband and father-in-law had no clue I used coconut cream until I told them!

coconutmilk

This recipe will be sticking around for awhile!

Zuppa Toscana
Print Recipe
Servings Prep Time
4 people 10 min.
Cook Time
30 min.
Servings Prep Time
4 people 10 min.
Cook Time
30 min.
Zuppa Toscana
Print Recipe
Servings Prep Time
4 people 10 min.
Cook Time
30 min.
Servings Prep Time
4 people 10 min.
Cook Time
30 min.
Ingredients
Servings: people
Instructions
  1. Remove the sausage from the casing and brown over medium heat in a skillet. I chose to add 1 tsp. of Tessemae's hot sauce to make it a little more spicy. The soup will be just as delicious if you choose to omit. Transfer meat to a large pot.
  2. Add chopped onion and minced garlic and cook until golden. Add to pot with the meat.
  3. Add chicken broth and diced potatoes to the pot. You may need to add more chicken broth to ensure the potatoes are covered. Cook for 20 minutes or until potatoes are tender.
  4. Add in kale and cook until leaves are bright green (around 3 minutes). Stir in the coconut cream.
  5. Season with salt and pepper to taste. Enjoy!
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