Zuppa Toscana Soup

 

Zuppa Toscana Soup

Creamy dairy free soup

  • 5-6 Chicken Sausage
  • 6 Potatoes, cut into bite size pieces (1 inch)
  • 4 cups Chicken Broth
  • 1 can Coconut Milk
  • 1 cup Kale or Spinach, washed and cut
  • 2 tbsp Olive Oil
  • 1/2 tsp Red Pepper Flakes
  • 1 Onion, chopped
  • 3 cloves Garlic, minced
  • 1 tsp Salt & Pepper

  1. Heat Oil in soup pot

  2. Remove the Chicken Saugage from the skin and break into pieces and brown in soup pot on medium heat

  3. Add Onions and cook until soft

  4. Add Garlic and Red Pepper heat for 2 minutes

  5. Add the Chicken Broth and Potatoes

  6. Bring to a Boil, then simmer for 20 minutes

  7. Add the can of Coconut Milk and Turmeric

  8. Add the Spinach or Kale

  9. Stir and heat through for 10 more minutes

  10. Add Salt & Pepper to taste

Enjoy this delicious, creamy soup on a cold day.  Your family will love it too!

Watch not to overcook the potatoes, you don’t want them to break and dissolve in the soup.