One Pot Zuppa Toscana

My favorite time of year is here! Things are starting to cool down and it’s socially acceptable to eat soup every day. After making chili three times already, and chicken and wild rice once, I decided to mix it up and make a soup I have never homemade before. It was amazing! So I’m sharing it with all of you (plus some of my hacks to make it a little healthier- but there’s still bacon involved.) Soup is great for getting vegetables in your diet but can be really calorie rich if you add a lot of extra butter or heavy cream- find my substitution below!

What you need:
1 box chicken stock
1 can full fat coconut milk
1 medium onion
2 cloves garlic
4 medium yellow potatoes
3 celery stalks
1.5 cups Shredded carrots
2 cups chopped Kale
4 slices of bacon
1 lb Ground Italian Sausage
Garlic powder, onion powder, Italian Seasoning, Parsley, Red pepper flakes, and Salt

Step 1:
Over medium-low heat in your stock pot:
Cut 4 pieces of bacon into half or quarter inch strips and begin to pan fry
Begin to pan fry your choice of pork, chicken, or turkey Italian sausage.

Step 2:
Once a bit of grease begins to settle in the bottom of the pan, turn the heat to medium and add
– 1 chopped onion (let sit 2 minutes)
– 2 cloves minced garlic (let sit 1 minute)
– 4 medium yellow potatoes, chopped (let sit 2 minutes)
– 3 stalks chopped celery (let sit 2 minutes)
– 2 handfuls of shredded carrots (let sit 1 minute)
You have a choice to either add all the chopped vegetables at once or pre chop and then add at their designated times (which makes them the perfect amount of done-ness). If you add all vegetables at the same time, make sure you allow the meat more time to cook before adding the stock in the next step.
Make sure you are stirring as you go.
If you like your vegetables softer in your soup allow to saute longer. If you prefer them crisp, they should saute for shorter.

Step 3:
Once all vegetables are added, add one box of chicken stock or 4 cups of premade chicken stock
Add 1tbsp onion powder, 1 tbsp garlic powder, 1 tbsp parsley, 1 tbsp Italian seasoning, 1 tbsp salt and 1 tbsp red pepper flakes
Let sit 15 minutes and allow vegetables to tenderize

Step 4:
Add one can full fat coconut milk.
Stir and let simmer for 5 more minutes

Step 5:
Add 2 cups of chopped kale
Stir and let sit for 5 minutes

Step 6:
Enjoy!

Why coconut milk?
Coconut milk doesn’t have too much of a taste unless you get sweetened condensed coconut milk by mistake. Regular full fat coconut milk has a mild coconutty taste and you cannot even taste it in the recipe(which I was nervous about when first trying it). Coconut milk is a good way to get healthy fats into your diet. Coconut milk is also a great way to make this recipe dairy free!

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