Whole30 Zuppa Toscana
Serves: 4 people
A whole30 rendition of the popular soup served at Olive Garden.
- 2 strips bacon, diced medium
- 1 cup yellow onion, finely diced
- 1 lb hot Italian sausage (if you buy it in the links, you can remove from casing) (chicken or turkey sausage is okay to use, also!)
- 4 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp arrowroot flour
- 32 oz. carton of chicken broth
- 1 tsp Italian seasoning
- 2 cups peeled russet potatoes, cut into 1/2-inch cubes
- 4 cups chopped lacinato kale, ripped from stem (or one bunch)
- 1 cup Nut Pods Original Dairy-Free Creamer
- 1 tbsp nutritional yeast
- 2 tbsp lemon juice (or the juice of 1 lemon)
Heat a large pot or dutch oven over medium heat. Add bacon pieces and cook, stirring occasionally, until bacon is just crispy. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate and set aside. While reserving the bacon fat in the the pot.
Add onion, garlic, salt, pepper and sausage into the pot. Cook, breaking up meat with back of spoon, until cooked through, or no longer pink. About 4-5 minutes.
Add arrowroot into the sausage mixture and stir until well incorporated into the meat mixture. While stirring, slowly pour in chicken broth. Bring the soup to a boil.
Reduce heat to simmer, add the italian seasoning, chopped kale and potatoes. Cook, covered, until potatoes are tender, 10 to 15 minutes.
When the potatoes are tender, remove the lid from the pot and stir in the creamer, nutritional yeast, and lemon. Cook for 5 more minutes, simmering uncovered, just to mend the flavors and the cream.
Serve in bowls topped with the cooked bacon bits. Enjoy!