Paleo Zuppa Toscana


Zuppa Toscana


4 slices Whole30-compliant bacon (you can find at Safeway) , cut into about 1/2" pieces
1 pound Italian sausage , made from below recipe or storebought
1/2 teaspoons crushed red pepper flakes
4 medium yellow potatoes , about 1 pound 3 ounces, diced into bite-sized pieces
1 medium white or yellow onion , diced
2 tablespoons garlic , minced, about 4 cloves
4 cups chicken stock
1/2 bunch kale , stems removed and leaves chopped, 4 cups
1 can coconut milk
1 TBS iItalian seasoning
Salt and pepper , to taste

In a Dutch oven or pot over medium heat, add Italian sausage, iItalian seasoning and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.

Clean Italian Sausage

1 pound ground pork
1 T red wine vinegar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh chopped parsley or 2 teaspoons dried
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon paprika
1 1/2 teaspoon red pepper flakes
1/4 teaspoon ground fennel seed if desired
1 teaspoon iItalian seasoning

Combine all ingredients in a medium bowl and mix until very well combined with your hands. Use in a recipe or refrigerate for later use. PRO TIP: Double this recipe and make breakfast sausage patties.