Servings: 6 servings
Paleo Zuppa Toscana
Dairy-free paleo zuppa toscana made quick and easy in a slow cooker or instant pot
Ingredients
- 6 slices thick cut bacon chopped
- 1/2 yellow onion chopped
- 3 cloves garlic minced
- 4 yukon gold potatoes
- 1 pound turkey Italian sausage
- 6 cups chicken broth
- 1 15-ounce can full-fat coconut milk
- 1 tsp dried oregano
- 1 head lacinato tuscan kale, chopped
- 1/4 tsp red pepper flakes
- 2 Tbsp gluten-free all-purpose flour or tapioca flour optional*
Instructions
- Heat a large skillet over medium heat and add the chopped bacon. Cook until bacon is crispy. Remove the cooked bacon from the skillet and place on a plate, leaving behind the bacon drippings.
- Add the onion, garlic and potatoes to the pot, stir well, and cover. Cook, stirring occasionally until onions are translucent, about 3 to 5 minutes.
- Scoot the onion and potato off to one side of the stock pot and add the ground turkey sausage. Brown the sausage for 2 minutes, flip and brown on the other side two minutes. Use a spatula to break up the turkey meat and mix everything together well. Transfer everything to your slow cooker and plug it in.
- Add the remaining ingredients to the slow cooker and stir well. Secure the lid and cook on high for 3 hours, or low for 5 to 6 hours.
- Serve with cooked bacon on top and a sprinkle of red pepper flakes and fresh parsley if desired.
Notes
*To make the soup thicker, add 2 to 3 tablespoons of your favorite gluten-free flour blend (or use all-purpose flour if you aren't gluten-free) or tapioca flour.
Nutrition
Serving: 1of 6, Calories: 450kcal, Carbohydrates: 22g, Protein: 22g, Fat: 25g, Fiber: 2g, Sugar: 5g