Zuppa Toscana


6 slices uncured bacon, cut into 1-inch pieces

1 lb. sweet or spicy Italian sausage

Crushed red pepper, to taste

1 medium yellow onion, diced

5 cloves garlic, minced

6-8 medium red potatoes, cut into ½-inch cubes

Sea salt and pepper, to taste

4 cups organic chicken bone broth

5 cups kale, chopped

1 cup full-fat coconut milk

Sea salt and pepper, to taste



1. Heat a large stock pot over medium-high heat. Add the bacon pieces and cook, stirring occasionally to evenly brown, until crisp (about 5-8 minutes). Use a slotted spoon to transfer the cooked bacon to a paper towel lined plate to drain.

2. Lower the heat to medium and leave the bacon fat in the pot. Add the sausage and sprinkle with crushed red pepper, if desired. Cook, stirring and breaking up lumps with a spoon, until browned (about 5-8 minutes). Use a slotted spoon to remove the sausage to a paper towel lined plate to drain. Save the fat in the pot.

3. With the heat still over medium, add the onions to the pot and cook until translucent, then add the garlic, stir, and cook another 45 seconds. Add the potatoes to the pot, sprinkle with sea salt and pepper, and stir to coat.

4. Add the broth to the pot and bring to a boil over medium-high heat. Lower the heat to medium and continue to cook until potatoes are fork tender, about 10 minutes.

5. Add the coconut milk to the pot along with the sausage, stir and cook about 5 minutes to blend the flavors. Stir in the kale and cooked bacon, cooking just another minute or so until the kale is wilted and vibrant green. Season the soup with sea salt and pepper to taste, if desired.

6. Remove from heat and serve. The soup will thicken as it cools. This soup stores well in the refrigerator for up to 5 days, or you can freeze it for up to one month. Enjoy!


Serves 8

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