PALEO ZUPPA TOSCANA (gluten and dairy free)

1 lb ground Italian sausage 

6-7 slice of bacon, chopped

4 large white sweet potatoes, peeled and diced

1 medium yellow onion, diced

1 bunch of kale, chopped

1 cup full fat coconut milk

5 cups chicken bone broth

2 cloves or garlic, minced

3 tsp fresh Italian parsley

1 tsp salt

Set the instant pot to sauté and add the bacon. Cook until crispy and set aside, leaving the fat in the pot. Keeping the instant pot on sauté, add the onion to the bacon fat and cook sauté for 5-6 minutes or until translucent. Add the minced garlic for 3-4 minutes of until fragrant. Add in the ground sausage and sauté until cooked through. Remove some fat if desired. Turn the instant pot off sauté and pour in the chicken bone broth, coconut milk, salt, pepper and diced sweet potato. Stir to combine. Lock the lid onto the instant pot and set to 13 minutes on high.

After the soup is done, allow the pressure to release naturally. Remove the lid and add in the kale and parsley and allow to wilt in the hot soup. Serve topped with bacon.

*Alternately you could cook this in a crockpot on high for 4hrs.

Original recipe:

Ahhh…ZuppaToscana. This is a favorite for our family. While I can’t compare to the realOlive Garden recipe, I can say that this one is delicious. The coconut milk isa wonderful alternative to cream, and if you add in some homemade bone brothit’s even more nourishing.

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